Wednesday, March 30, 2011

Pasta with creamy mushrooms

Not much going on around here. Went out, came back. Prepared us a dinner. Turned out very tasty, even though no extraordinary ingredients were included.

60 g of butter
2 tablespoons of olive oil
1 big yellow onion or 6 shallot onions, diced
450 g sliced champignon mushrooms
1 teaspoon of flour
1,5 dl of fat milk cream
2 tablespoons of port-wine (i didn't use any)
115 g chopped sun dried tomatoes
a pinch of nutmeg
spaghetti  or tagliatelle pasta
chopped fresh parsley and Parmesan cheese 
salt and pepper to taste
Can be served with pieces of toasted light bread
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Melt butter together with the olive oil in a big pot over medium heat. Stir in onion, and cook until softened and translucent, about 3 minutes.
Stir in the mushrooms, cook over medium-high heat until soft, about 2 minutes moreSeason with salt and pepper. Add carefully the flour and bring to a simmer stirring constantly for a minute.
Pour in the cream and the port-wine. Add the tomatoes and the nutmeg, and cook for 8 min.
 Stir drained pasta into the sauce, and serve sprinkled with  chopped parsley and Parmesan.

If you are a true carnivore, fry 115 g of Parma ham in butter to add to the mushroom sauce.

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