The following will serve 4 people:
750 grams of medium-sized bottom mushrooms
250 grams of spaghetti, you can replace with tagliatelle or fettuccine
1 large purple onion, diced
2 garlic cloves finely minced
1 cup of white wine, you can use rosé if you prefer
500 ml cooking cream
30 grams of finely grounded cheese
Ginger powder, ground black pepper, herbs, and salt to taste
In your pot or pan, sauté the onions with the garlic and the ginger powder, the black pepper, and a pinch of salt.
Add the roughly chopped mushrooms and mix on medium heat for a couple of minutes. Cover and let simmer for a few minutes. Make sure the heat is not too high to avoid burning anything. Pour the wine and for the next couple of minutes slowly stir the mixture until the mushrooms become darker. Add the cooking cream and stir well. Cover your pot or pan and leave it on medium to low heat for about 7 minutes. When it is about to start boiling, add the pasta, sprinkle your dried herbs and combine well. Don't overcook your pasta. It tastes best when it's al dente!
This dish can be served as such. I add cheese to make it less liquid and because I love the taste. Et voilà! For a garnish extra, because we enjoy food more when it is visually appealing, top the serving with a couple of fresh basil or parsley leaves if handy.
Bon Appetit 😋
