Spaghetti with creamy mushroom sauce
Spaghetti with creamy mushroom sauceis a recipe.
- 450 grams of boiled spaghetti or linvin (boil just before serving itself);
- 750 grams of champignons;
- 225 ml low-fat cream;
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil;
- 1-2 cloves of garlic as desired.
Finely chop the champignons (I lazily do it in a blender with a special nozzle) and fry for 15 minutes until the liquid evaporates and the mushrooms get golden color.
Add cream and soy sauce to mushrooms, fry, stirring continuously, until the sauce is slightly reduced in volume (about 3-5 minutes). At the end, if desired, add grated garlic.
Mix the pasta sauce and serve immediately.
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