We start by cleaning the mushrooms, not washing them. To do this we cut the base of each of the feet to get rid of the dirty and earthy part, discarding these pieces. With a clean and slightly damp cloth, we clean the cap of each mushroom and separate it from its corresponding stem.
We peel the hats separating the skin from the bottom, as shown in the first photograph of the step by step. This is optional, but I like to do it because the hat is very white and completely clean of sand remains. Although if you are in a hurry, you can skip this step without affecting the final result.
Cut the mushrooms, feet and hats into pieces of similar size. Peel the garlic cloves and put them through a garlic press or finely chop them. Heat a little extra virgin olive oil in a wide frying pan and add the garlic. Before they start to brown, add the mushrooms and cook over medium heat for 10 minutes. Add salt and pepper, add the liquid cream and bring to a quick boil to mix the flavors.
We boil the spaghetti following the manufacturer’s instructions, drain them well and grease them with a little oil. We separate the mushrooms from the cream and mix the latter with the spaghetti. We serve the spaghetti with the mushrooms on top and sprinkle with black olive salt (optional).
The best garlic bread: Italian or American recipe
With what to accompany the spaghetti with creamy mushroom and garlic sauce
Anytime is a good time to savor a plate of spaghetti with creamy garlic mushroom sauceAlthough my favorite is a weekend meal when the whole family is gathered around the table. Everyone loves pasta and this creamy sauce is especially welcome for its smooth texture and potency of flavor.
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