Spaghetti with Mushroom Sauce   

Name: Spaghetti with Mushroom Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/2 lb (227 g) portobella mushrooms, sliced; 1 lb (450 g) cremini mushrooms, quartered; 2 shallots, finely chopped; 3 tbsp (45 ml) butter; 2 cloves garlic, finely chopped; 1 tbsp flour; 1 cup (250 ml) veal stock; 1 tbsp (15 ml) soy sauce; 3/4 lb (375 g) spaghetti; 1/2 cup (125 ml) cultured cream (crème fraiche); Salt and pepper

5 stars (63) Rate this recipe

Preparation 20 MIN

Cooking 20 MIN
Servings 4

Ingredients
Preparation

Ingredients

1/2 lb (227 g) portobella mushrooms, sliced
1 lb (450 g) cremini mushrooms, quartered
2 shallots, finely chopped  
3 tbsp (45 ml) butter
2 cloves garlic, finely chopped
1 tbsp flour
1 cup (250 ml) veal stock
1 tbsp (15 ml) soy sauce
3/4 lb (375 g) spaghetti
1/2 cup (125 ml) cultured cream (crème fraiche)
Salt and pepper

Preparation

In a skillet, brown the mushrooms and shallots in the butter. Season lightly with salt and pepper. Add the garlic and cook for 1 minute. Sprinkle with the flour and stir to combine. Add the veal stock and soy sauce. Bring to a boil while stirring and reduce by half. Adjust the seasoning. Keep warm, if necessary.
In a large pot of salted boiling water, cook the pasta until al dente. Drain.
Serve the sauce over the pasta and top with cultured cream.