Creamy Mushroom Pasta Sauce

Creamy Mushroom Pasta Sauce

from sundaysuppermovement.com
30 min
4 servings

Ingredients

  • 1 Tbsp. Butter ((15 g))
  • 1 Onion finely chopped ((about 3.5 oz or 100 g))
  • 1 clove Garlic (finely chopped)
  • 2 Tbsp Plain flour
  • 1.5 cups button mushrooms ((or other type of mushrooms; about 300 g))
  • 1/2 cup White wine
  • 1.5 cups 2% milk
  • 2 Tbsp Grated parmesan ((or other choice of hard cheese; about 30 g))
  • 8 oz Uncooked Spaghetti ((or other pasta))
  • 1 tsp Dijon mustard ((optional))
  • 1 tbsp Creme Fraiche or Sour cream
  • Handful freshly chopped parsley

Directions

  1. 1

    In a large pan melt the butter and gently fry the garlic and onions until soft. Add the mushrooms and stir fry for another 2 minutes or until just starting to soften.

  2. 2

    Sprinkle flour over the mushrooms and stir in well. Some flour may start to stick to the base of the pan at this point, but don't worry.

  3. 3

    Next, add the wine and scrape up any bits of flour. As the wine reduces it will mix with the flour and start to thicken.

  4. 4

    As the wine thickens start to add the milk a little at a time whilst continually stirring. The gradual additions of milk and continual stirring will prevent any lumps forming and will create a silky, smooth white sauce.

  5. 5

    Once all the milk is added continue to stir and allow to simmer for a couple of minutes to ensure the flour is cooked out and the sauce is fully thickened.

  6. 6

    Next add parmesan, dijon mustard, creme fraiche and seasoning to the sauce and stir in well.

  7. 7

    Finally add cooked spaghetti to the pan and stir to coat in the sauce, then top with extra parmesan and fresh parsley and serve.