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
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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