Spaghetti ai funghi with Roasted Onion Mustard

Spaghetti ai Funghi

It’s pasta day!

Recipe is for 4 persons

  • 1/4 l Vegetable Broth
  • ½ tsp Herbs
  • 1 Onion
  • 2 Garlic gloves
  • 500 g fresh Mushrooms (we prefer Gremini)
  • 2 Tsp Roasted Onion Mustard
  • 500 g Spaghetti
  • Salt & Pepper
  • Some Parmesan
  • Sunflower Oil
  • Tbsp. Flour
  • 200 g Sour crème or whipped crème
  • Some Tomato paste

Cut the onions, the garlic in small pieces and slice the mushrooms.

Boil the spaghetti in saltwater for about 8 min so they are “al dente”.

roasted mushrooms in a frying pan

During that time, roast the onion, garlic and the mushrooms in sunflower oil. When almost done, dust the mushrooms with the flour and let it brown a bit. Then add the broth and let it thicken. Add the herbs, mustard, salt & pepper and the tomato paste. Let this boil for about 5 min.

A jar of mustard in front of a frying pan

When the spaghetti are done, drain them and set aside.

Add the crème of your choice to the mushrooms and season to taste.

Divide the pasta on four plates and add the sauce on top – add some parmesan.

A plate with spaghetti and mushroom sauce

Enjoy.

Your Mustard Lady