Spaghetti Funghi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti or other pasta
- Salt water
- 500 g mushrooms, fresh
- 0.25 liter ¼ vegetable stock
- Herbs (pizza herbs), dried
- 1 small onion (s)
- 1 clove garlic or garlic granules
- 1 cup sour cream
- tomato paste
- 2 teaspoons, leveled cornstarch
- salt and pepper
- oil for frying
- Parmesan
- basil, fresh
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms into thin slices, chop the onions very finely, press the garlic. Put on the pasta water.
- Just before adding the pasta to the water, sauté the onions and garlic in hot oil, add the mushrooms and fry them. Cook the pasta for about 8 minutes until al dente.
- Deglaze the mushrooms with the broth, mix the sour cream with tomato paste and add. Dilute the cornstarch with a little water so that there are no lumps and stir into the sauce. Let everything simmer for about 5 minutes.
- If necessary, dilute the sauce or, depending on your taste, thicken it again with cornstarch. Season to taste with salt and pepper. Tastes delicious with parmesan and fresh basil.
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