Pasta with Creamy Mushrooms
Ingredients for 4 servings
- 400 g fettuccine or spaghetti
- 1 pack fresh button mushrooms
- 1 small red onion or 3–4 scallions
- 200 ml cream
- A few Parmesan shavings
2–3 tsp "Truffle Shuffle" by Rock'n'Rubs 1 tsp of "The Winner Steaks It All" by Rock'n'Rubs
Preparation
- 1
Salt the water, bring it to a boil, and cook the pasta until al dente according to the package instructions. Reserve 1 cup of pasta water.
- 2
Meanwhile, finely dice the onions and slice the mushrooms.
- 3
Heat the pan and add a little oil or butter. Sauté the onions over medium heat until translucent.
- 4
Add the mushrooms and sauté over high heat for 4–6 minutes until golden brown.
- 5
Season with "Truffle Shuffle" and "The winner steaks it all," then briefly sauté.
- 6
Deglaze with cream and a splash of pasta water, then let it simmer gently for 2–3 minutes until the sauce becomes creamy.
- 7
Season again with a little "Truffle Shuffle" to taste.
- 8
Drain the pasta, add it to the sauce, and mix everything well. If needed, stir in a bit of pasta water for extra creaminess.
- 9
Transfer to plates, sprinkle with Parmesan shavings just before serving – enjoy!
