Week night creamy mushroom spaghetti

Here is another recipe you can rustle up in half an hour without too many ingredients.  These quantities serve two with some left overs.

Creamy mushroom spaghetti


250g spaghetti (half a standard pack)

25g butter

1 onion, finely chopped

2 cloves of garlic, crushed

400g white or chestnut mushrooms, sliced with the stalk removed

Around 200ml whipping or double cream

125ml white wine (if you have a bottle open)

Mature cheddar or vegetarian parmesan


Bring a large pan of water to boil.

While this is heating place the butter in a pan with the onions and cook over a medium low heat for around five mins then add the garlic and mushrooms.

Raise the heat slightly and stir as the mushrooms cook.

Once the liquid has all evaporated, add the white wine (if using) and over a high heat, stir until this has almost all evaporated.  Then add the cream and lower the heat to a simmer.

At about this point it’s probably worth putting the spaghetti on to cook.

Stir as the mixture thickens and the colour grows richer from pale white to a warmer shade.  Check for seasoning and set aside until the spaghetti is ready.

Once the spaghetti is cooked (according to packet instructions etc), drain and return to the pan.  Pour over the mushroom mixture and stir well.  You may feel it needs a little olive oil at this stage.  Add a little grated cheese to serve.

This goes well with a fresh green salad.


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