Recipe: Spaghetti Ai Funghi (Mushroom in Cream Sauce)

Ingredients (serve 2)

1. 1/3 -1/2 packet spaghetti

2. 500ml full cream milk

3. 10 dried shitake mushroom

4. ½ tea spoon salt

5. 4 garlic

6. 4 table spoon olive oil

7. some cracked black pepper (optional)

8. grated cheese (optional)



Method

1. Boil the spaghetti in water till the desired softness. Put aside.

2. Rinse the mushroom, and soak the mushroom for 3 hours. Cut away the stem (keep it to boil the soup for other dishes). Slice the mushroom thinly.

3. Remove the skin of garlic, and cut into small pieces.

4. In a frying pan, heat up olive oil, add garlic and mushroom and fry till fragrant.

5. Pour in milk and the water used to soak the mushroom, add in salt and let it boil for about 5 mins in high heat or till the milk becomes thick. (use maximum heat to boil and allow the milk to dry and thickens)

6. Briefly soak the spaghetti in hot boiling water (so that does not stick together and also it becomes hot and don’t cool down the sauce), and drain it and add in to the frying pan and stir or toss until well mixed up.

7. Serve on plate, sprinkle some cracked black pepper, and grated cheese to your taste.

8. You may also like to sprinkle some roasted pine nuts.

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