This is some dummy copy. You’re not really supposed to read this dummy copy, it is just a place holder for people who need some type to visualize what the actual copy might look like if it were real content.
If you want to read, I might suggest a good book, perhaps Hemingway or Melville. That’s why they call it, the dummy copy. This, of course, is not the real copy for this entry. Rest assured, the words will expand the concept. With clarity. Conviction. And a little wit.
4
portions30
minutes40
minutes300
kcalPermet à la recette de rester visible plus longtemps
Ingrédients
300–400 g spaghetti
300 g mushrooms (button, cremini, or mix), sliced
2 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1/2 onion, finely chopped
150 ml heavy cream (or cooking cream)
50 g Parmesan cheese, grated
1/2 cup pasta cooking water (reserved)
1 tsp dried thyme or Italian seasoning
Salt and black pepper to taste
Fresh parsley, chopped (optional)
Instructions
- Boil spaghetti in salted water until al dente.
- Sauté mushrooms properly (key step)
- Heat olive oil + butter in a large pan.
- Add mushrooms and cook on medium-high heat without stirring too much until browned (5–7 min).
- Add aromatics
- Add onion and cook 2–3 minutes until soft.
- Add garlic and cook for ~30 seconds.
- Make the sauce
- Lower heat, add cream, thyme, salt, and pepper.
- Simmer 3–4 minutes until slightly thickened.
- Add cooked spaghetti to the pan.
- Toss with sauce, adding a bit of reserved pasta water to loosen and emulsify.
- Stir in Parmesan and mix until creamy.
- Top with parsley and extra Parmesan.
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