I’m so happy I got it right!
I’ve always wanted to make a mushroom dish, and now it’s finally here!
I just love how it turns out!
The sauce is a nice rich sauce, with a nice touch of mushroom.
The mushrooms are the perfect compliment to the delicious mushroom gravy.
It’s really easy to make, and even tastes better with a spoon.
It also keeps in the fridge for a few days in a sealed container.
Ingredients for 3 mushrooms, 1 cup of mushrooms broth, 2 cups of cooked spaghetti, 3 tablespoons of olive oil, 3/4 teaspoon of salt, 1/4 to 1 teaspoon of cayenne pepper, 3 to 5 cloves of garlic, and a pinch of black pepper.
Preheat oven to 400 degrees.2.
Bring a large saucepan over medium heat.
Add the spaghetti and sauté for about 3 to 4 minutes.
Drain the spaghetti.
Add 2 cups cooked spaghetti and 1 tablespoon of olive, and stir.
Add 1 teaspoon cay and 1 teaspoon salt, and toss to coat.7.
Add 3 tablespoons cooked spaghetti to the saucepan.
Bring to a boil, then reduce heat to low and simmer for 2 to 3 minutes, until pasta is al dente.
Drain noodles, then return to saucepan, cover and simmer until pasta’s al denté, about 1 hour.
Add 4 tablespoons cooked pasta to the bowl of a blender, and blend until smooth.
Add about 3 tablespoons olive oil and blend for 2 minutes.
If desired, add more olive oil if needed.
Return pasta to bowl, stir in remaining 2 tablespoons olive, stir, and set aside.
Once pasta is cooked, add 1 cup cooked spaghetti noodles to the pan, stir together, and serve.
Top with more mushroom gravy, if desired. 15. Enjoy!