Saturday, 30 November 2013


“Everything you see I owe to spaghetti.” - Sophia Loren

It’s been a very busy time for me these past few days, so I am running behind in all things. Hence the belated Food Friday post. Nevertheless, having enjoyed this dish lately, here is the recipe:


150 g butter, tablespoon or two of olive oil
300 g of Swiss brown mushrooms
100 g champignons
1 coffee cup of cream (≈ 50 mL)
Tablespoon or two of sherry
100 g grated parmesan
Parsley, freshly ground nutmeg
Deep plate full of uncooked spaghettini (8 minute cook variety, snap pasta into two pieces to fit into plate before boiling, makes eating it easier too!)

Heat oil and butter in frying pan until hot.  Sauté the sliced mushrooms and champignons.  Add the cream and the sherry and simmer until mushrooms are cooked and the cream has been reduced.  Stir often to prevent nasty accidents involving burnt sauces.  Add the chopped truffle and stir well to flavour through.  Remove from heat and put aside.  Cook the spaghetti for the specified time plus one minute more.  Rinse with cold water and drain.  Reheat the mushroom cream sauce until it is boiling, stirring thoroughly all the while.  Add the drained spaghetti and mix well so that it is well wrapped in the sauce.  Remove from heat and add the grated cheese, seasoning with the nutmeg and parsley.  Serve immediately and drink with icy cold Chardonnay or white burgundy.  A fresh seasonal green salad complements this dish well.

This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.


  1. i was just thinking of mushrooms! this looks like a good (and yummy) idea! i don't think we have truffles around here, though..even truffle oil is so hard to find! i like the idea of adding nutmeg ... a must-try!

    thanks so much for sharing and linking over at Food Friday, Nicholas