Creamy Mushroom and Garlic Spaghetti
I always try to mix mushrooms varieties as each type brings its own flavour to the pan.
SERVES
4
PEOPLE
Ingredients
400g spaghetti
500g mixed mushrooms, sliced
4 garlic cloves, sliced
50g butter
A glug of olive oil
A small glass white wine, about 100ml
150ml cream
Chunk of Parmesan, for grating
Salt and black pepper
Method
Bring a pot of water to the boil and add a little salt. Add in your spaghetti and cook for ten to twelve minutes, until al dente.
In the meantime, heat a glug of olive oil on a pan and add the butter. When it starts to froth, add in your sliced garlic and cook for two to three minutes, until it starts to get a little colour. Add in the sliced mushrooms and cook until they’re all nice and golden. Pour in the white wine and let it reduce, then add in the cream and let it simmer away for four to five minutes, until it starts to reduce.
When the spaghetti is cooked, ladle a little of the pasta water into the sauce, not too much, and let it cook away for another five to six minutes, until it’s reduced down nicely. Check for seasoning and add salt and black pepper to taste.
Drain the spaghetti and return it to the saucepan. Add in your creamy sauce and mix well together. Divide between four warm bowls and grate a good cloud of Parmesan over each one to serve.
