For me, it seemed just a tiny bit out of reach for years.
Then one day, I gave it a try and quickly found myself saying, Oh.
That was really easy.
Nick Evans
Every home cook should have a recipe at the ready for quick weeknight dinners.
Its certainly not just for restaurant dining!
The version Im sharing today is jazzed up with loads of fresh mushrooms.
Nick Evans
Id only avoid white button mushrooms as they dont have much flavor when they cook down.
If you’re able to only find larger ones, trim off any hard, woody stems.
Pile this sauce on top of your favorite fettuccine, spaghetti, or any pasta you like.
Nick Evans
Youre in for a great classic Italian dish.
Cool and store in the fridge for up to two days.
Add the mushrooms and cook for 6 to 8 minutes until they have released their liquid and become tender.
Nick Evans
Season with salt and pepper (give one a taste!).
Add the flour to the pot and stir it in to coat the mushrooms.
The flour will form a paste on the mushrooms and the pan will look quite dry.
Nick Evans
Cook for a minute and turn heat down to low.
Slowly add the milk while stirring; the flour will dissolve in the milk.
Simmer for 1 to 2 minutes until the sauce has thickened slightly, and then add Parmesan cheese.
Nick Evans
Lower the heat, cover, and keep warm until ready to serve, up to 10 minutes.
Bring a large pot of salted water to a rolling boil and cook the pasta until al dente.
Drain and set aside.
Divide the pasta between plates and top with a generous serving of the sauce.
Garnish with fresh parsley and serve.
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