Sooo... Sunday, what’s everyone cooking? Anyone meal prepping? In need of kitchen advice? Wants to give kitchen advice?
I spent the day in the mountain snow, again. This time it was sledding with friends, one of whom had never been on a sled before. And... she liked it! So glad to have found a winter sport she actually enjoys. With me and winter sports... I get hungry, especially for carbs. So made above delicious concoction.
- butter, olive oil
- 3 shallots or a small onion, cubed
- 250g cremini mushrooms, sliced
- 1 tsp flour
- salt, pepper
- 150ml cream
- 1 tbsp porto/red wine
- 60g sundried tomato, chopped
- 250g spaghetti
- 1 tablespoon chopped parsley
Sauté shallots in butter and oil until translucent. Add the mushrooms for 2 minutes. Add flour and cook for 1 minute, then deglaze with cream and port wine. Stir in tomato and simmer for about 8 minutes. Add salt and pepper to your liking.
Cook pasta barely al dente and returned to the pot. Add the mushroom sauce and let simmer for about 3 minutes.
Divide on plates and sprinkle with parsley.
(If you really want to, you can of course add parmesan as well)