Tonight is a vegetarian night! I cooked this for my sister because she loves carbohydrate, and her son loves mushroom. So this is perfect, and easy! It wasnt easy to find heavy cream here, and when I found one, it costs me a fortune, so I ended up making a roux and use milk instead.
This recipe is also alcohol free, usually I’d put dry white wine to dilute the cream, but since cream and wine are expensive, and we love recipe on budget, so I omit the dry wine. I was going to use chicken or veggie broth, but since milk is not thick, and I needed to use a thickening agent for this, I dont want to dilute it more. I added a little bit of mushroom bouillon to exaggerate the mushroom taste and this was a hit.
Ingredients:
8 oz uncooked pasta (I used spaghetti)
1 tbsp salted butter
1 tbsp olive oil
8 oz champignon mushrooms -thinly sliced
3 cloves garlic -minced
1/4 tsp Italian seasoning
1/2 tbsp flour
1/2 tsp mushroom bouillon
1 cup milk
Fresh parsley -chopped
Salt and pepper
Instructions:
- Cook pasta according to the package instruction, aim for al dente.
- Meanwhile, in a large skillet over medium high heat, add the butter and oil.
- Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water, take out from the pan and set aside.
- Add the flour, Italian seasoning and bouillon to the pan, give them a good stir until it becomes a paste.
- Stir in the milk and let it simmer for a couple of minutes. Before adding the mushroom back into the pan.
- Reduce the heat and cook for 2-3 more minutes until the sauce thickens. Season with salt and pepper.
- Drain the pasta and toss it with the sauce sprinkle with some parsley and enjoy!