Super simple and fast to make, the best spaghetti with creamy mushroom sauce.
Here in Austria it is now the season of Chanterelles. Little, yellow and funny looking mushrooms, and they are delicious when you cook them. The go well fried, in soups, or as a creamy sauce for pasta or rice. A very versatile little mushroom. 🙂
The recipe is pretty simple, all you need is a few ingredients and about 20 minutes of time.
Start of by washing the mushrooms. These particular mushrooms require quite a bit of scrubbing with a brush to get all the ground particles off.
Place a pot with salted water over high heat and bring to boil. Once boiling place the spaghetti into the boiling water and cook according tot he time on the packaging.
You can cut the mushrooms into smaller pieces if they are too big. I like to keep the smaller ones intact.
Melt the butter in a heated over medium heat frying pan. Add the onion and fry for about 2-3 minutes, or until the onion is translucent and tender. Add chopped garlic and fry for another 30 seconds.
Add the mushrooms to the pan and fry for about 10 minutes or until nice and golden brown. Season with salt and pepper to taste.
Here you can add any other kind of spices if you like.
Add the milk and chopped coriander. Lower the heat to low-medium and simmer for about 5 minutes. The liquid will thicken and become creamy.
Serve over cooked spaghetti.
Enjoy!
Spaghetti with Creamy Mushrooms
Ingredients
- 500 grams spaghetti
- 400 grams Chenterelles mushrooms
- 1 cup milk
- 1 tablespoon fresh coriander, chopped
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 2 tablespoons butter
Instructions
- Wash and brush the mushrooms, to get rid of all of the ground particles.Cut the mushrooms into smaller pieces if you wish.
- Bring to boil a large pot of salted water. Once boiling, add spaghetti and cook according to the instructions on the packaging.
- Melt the butter in a large frying pan or a wok. Add the chopped onion and cook for about 2-3 minutes, or until translucent and tender.Add the chopped garlic and cook for about 30 seconds.
- Add the mushrooms to the frying pan and cook for about 10 minutes, or until nice and golden brown.
- Season with salt and pepper to taste. Now you can also add any other kind of spices, if you like.Add the milk and bring to a slow simmer.Once simmering, turn the heat down to low-medium and simmer for about 5 minutes, or until the liquid is reduced and the sauce is thicker and creamier.
- Serve over hot spaghetti.Enjoy!
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