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Creamy Mushroom Pasta
Ingredients
- 1 Tbsp. Butter (15 g)
- 1 Onion finely chopped (about 3.5 oz or 100 g)
- 1 clove Garlic finely chopped
- 2 Tbsp Plain flour
- 10.6 oz Chestnut/shiitake mushrooms (or other type of mushrooms; about 300 g)
- 100 ml White wine
- 300 ml 2% milk
- 2 Tbsp Grated parmesan (or other choice of hard cheese; about 30 g)
- 10.6 oz Uncooked Spaghetti (or other pasta)
- 1 tsp Dijon mustard (optional)
- 1 tbsp Creme Fraiche or Soured cream
- Handful freshly chopped parsley
Instructions
- In a large pan melt the butter and gently fry the garlic and onions until soft. Add the mushrooms and stir fry for another 2 minutes or until just starting to soften.
- Sprinkle flour over the mushrooms and stir in well. Some flour may start to stick to the base of the pan at this point, but don't worry.
- Next, add the wine and scrape up any bits of flour. As the wine reduces it will mix with the flour and start to thicken.
- As the wine thickens start to add the milk a little at a time whilst continually stirring. The gradual additions of milk and continual stirring will prevent any lumps forming and will create a silky, smooth white sauce.
- Once all the milk is added continue to stir and allow to simmer for a couple of minutes to ensure the flour is cooked out and the sauce is fully thickened.
- Next add parmesan, dijon mustard, creme fraiche and seasoning to the sauce and stir in well.
- Finally add cooked spaghetti to the pan and stir to coat in the sauce, then top with extra parmesan and fresh parsley and serve.
Nutrition
Serving: 740g | Calories: 889kcal | Carbohydrates: 139g | Protein: 36g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 410mg | Potassium: 1351mg | Fiber: 7g | Sugar: 17g | Vitamin A: 510IU | Vitamin C: 4.5mg | Calcium: 424mg | Iron: 3.3mg
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