Spaghetti with mushroom sauce
2 servings
30 minutes
Spaghetti with mushroom sauce is a refined dish of Italian cuisine that embodies its sophistication and simplicity. Legend has it that the combination of pasta with creamy mushrooms was born in family trattorias in Italy, where hosts aimed to highlight the natural flavors of ingredients. The thick aromatic sauce made from fresh champignons, sour cream, and Provençal herbs envelops the firm spaghetti, giving them richness and depth. Cheese generously sprinkled on top melts to create an appetizing texture. This dish pairs wonderfully with a glass of white wine, complementing its soft creamy notes. Spaghetti with mushroom sauce is not just food but a culinary journey to the heart of Italy filled with the warmth and comfort of home cooking.
1
For the sauce, sauté the mushrooms and add sour cream with Provencal herbs.
- Fresh button mushrooms: 15 pieces
- Sour cream: 3 tablespoons
- Herbes de Provence: to taste
2
Boil the spaghetti in salted boiling water for about 7-8 minutes (until al dente).
- Spaghetti: 200 g
- Water: 2 l
- Salt: to taste
3
Take some water in which the spaghetti was cooked and add it to the hot sauce.
- Water: 2 l
4
Drain the spaghetti in a colander and add it to the sauce. Mix.
- Spaghetti: 200 g
5
Place on a plate and sprinkle with grated cheese.
- Hard cheese: to taste
