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Instructions |
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melt the buuter and fry the mushrooms till golden brown. Add chopped mushrooms,pieces about the size of a bean. Mix and saute for about 7 to 8 mins until all liquid has evaporated.
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Simultasneously, cook the pasta in lots of water and drain when just soft enough.
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Add the cream and milk to the mushrooms and onions and bring to barely a boil. Turn to low flame and stir until the sauce thickens.
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Add salt, pepper ground coarsely, and nutmeg to taste. The sauce should not be too peppery. Add the pasta and cook on a low flame for a minute. Serve hot garnished with chopped parsley and grated parmesan on the side.
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Originally Submitted
6/7/2012
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