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”.
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.
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.
Your Mustard Lady