- 8 4/5 ounces [250 g] fresh mushrooms
- 100 g [3 1/2 ounces] chopped onion
- 4 garlic cloves, crushed
- 6 1/2 ounces [200 mL] heavy cream
- 12 1/3 ounces [350 g] spaghetti pasta noodles
- 2 tablespoons [30 mL] oil
- Pepper, to taste
- Freshly chopped parsley, to taste
- Freshly snipped chives, to taste
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- Clean then mince mushrooms.
- Just brown chopped onion into a frypan, then mix in minced mushrooms and crushed garlic.
- Cover and simmer for 15 minutes.
- Stir in cream and pepper mixture; bring to a boil and immediately remove sauce from heat.
- Boil spaghetti noodles into boiling water for 10 to 15 minutes; drain well.
- Over heat, mix well drained spagheti noodles into sauce.
- Leave to simmer for 5 minutes.
- Serve spaghetti hot, sprinkled with freshly chopped parsley and snipped chives.
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