Pauline Trigere's Mushroom Spaghetti |
Course : Pasta
Serves: 4 |
|
| |
Ingredients:
4 medium onions -- thinly sliced |
6 tablespoons butter |
2 pounds mushrooms -- sliced |
1 1/2 teaspoons salt |
1 teaspoon freshly ground pepper -- to taste |
1/4 teaspoon nutmeg -- grated |
1 cup cream |
1 pound spaghetti -- cooked |
1/2 cup parmesan cheese -- grated |
|
| |
Preparation / Directions:
Cut the onions into very thin slices. Melt 3 tablespoons of the butter in a heavy skillet and add the onions. Cook, stirring until the onions have a delicate brown color.
Cover the skillet and cook the onions for 1 hour over very low heat. Stir occasionally.
In a second skillet melt the remaining 3 tablespoons butter and saute the mushrooms in it until tender. Season with salt and pepper and add to the onions.
Add the nutmeg and keep the sauce hot until ready to serve. Five minutes before serving add the cream and heat gently. Do not boil or it will curdle the sauce.
Cook the spaghetti in salted boiling water to the desired degree of doneness and drain. Mix thoroughly with the sauce at the last minute. Serve hot, with grated Parmesan cheese if desired.
|
| |
Nutritional Information:
817 Calories (kcal); 35g Total Fat; (38% calories from fat); 22g Protein; 107g Carbohydrate; 99mg Cholesterol; 1017mg Sodium |
|
|
|
|
|
