This creamy mushroom sauce is like a dream; 10 minutes to make. Toss in your spaghetti or any kind of pasta and you're good to go.
Edit Ingredients
- 1 packet of spaghetti or any pasta of your choice
- 2 tablespoons butter
- 1 small onion, finely chopped
- 8-9 flakes of garlic, finely chopped
- 1 pound/450g Portobello mushrooms, finely sliced
- 1 tablespoon mixed herbs
- 1 cup stock
- 2 tablespoons cornstarch
- Salt and pepper to taste
Edit Steps
- Cook the spaghetti or pasta in a large pot of boiling salted water according to the package directions. Cook until al dente.
- Sprinkle a bit of olive oil to prevent sticking.
- In a large saucepan, heat the butter and fry the onion and garlic until translucent.
- Add the mushrooms and cook until soft.
- Mix the cornstarch with the stock and keep aside.
- Add the herbs and cook for a while until fragrant.
- Add the stock and cook till the sauce thickens to a desired consistency.
- Check the seasoning.
- Pour the sauce over the prepared spaghetti or pasta. Serve immediately.
Edit Tips
- Since this sauce contains cornstarch, it tends to thicken quickly, so you have to keep stirring continuously. If it's too thick, just add a bit of stock to even it out. Or if it's too thin, cook for some more time until the desired consistency is achieved.
- You can also add grated cheese to the sauce. This can be added just before pouring the sauce or as a garnish.
Edit Warnings
- Do not overcook the spaghetti or pasta as it tends to tear and loses its enjoyable texture. Plus, it looks bad when overcooked.