Spaghetti with creamy mushroom sauce

Spaghetti with creamy mushroom sauce


(4 servings)
450 grams of cooked spaghetti or linguine (boiled directly in front of the serving)
750g mushrooms
225 ml low-fat cream
2 tbsp soy sauce
2 tbsp vegetable oil
1-2 cloves of garlic if desired


Mushrooms thinly sliced ​​(I’m lazy I do it in a blender with a special nozzle) and fry for 15 minutes until the liquid has evaporated and the mushrooms will get a golden color.
Add the cream to the mushrooms and soy sauce, fry, stirring constantly, until the sauce is slightly reduced in volume (about 3-5 minutes). In the end, if desired, add the grated garlic.
Mix sauce with pasta and serve immediately.

Bon Appetit!

Spaghetti with creamy mushroom sauce

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