Spaghetti with cream-mushroom sauce and salami

Name: Spaghetti with cream-mushroom sauce and salami
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g mixed mushrooms, such as white and brown mushrooms, oyster mushrooms; 1 small onion; 1 TABLESPOON Oil; 400 g Spaghetti; 7-10 Tbsp Salt; 4 Stem(s) Parsley; 1 TEASPOON Flour; 200 g Whipped cream; 100 ml Vegetable broth (instant); 75 g Salami in slices; 7-10 Tbsp Pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g mixed mushrooms, such as white and brown mushrooms, oyster mushrooms
1 small onion
1 TABLESPOON Oil
400 g Spaghetti
7-10 Tbsp Salt
4 Stem(s) Parsley
1 TEASPOON Flour
200 g Whipped cream
100 ml Vegetable broth (instant)
75 g Salami in slices
7-10 Tbsp Pepper

Directions

1
Clean and trim the mushrooms. Halve the mushrooms and chop the oyster mushrooms. Peel onion and dice very finely. Heat the oil in a pan and sauté the onion for 1-2 minutes.
2
Add the mushrooms and fry for approx. 4 minutes. Prepare noodles in boiling salted water according to package instructions. Wash parsley, dab dry and put 1 stalk aside for garnishing. Cut remaining leaves into fine strips.
3
Remove the mushrooms from the pan. Sear the oyster mushrooms in the pan for 1-2 minutes, then add them to the mushrooms. Dust the gravy with flour. Add cream and stock while stirring and let simmer for 3-4 minutes.
4
Drain the pasta and let it drain in a sieve. In the meantime cut salami into wide strips. Season the sauce with salt and pepper. Add spaghetti, salami, parsley and mushrooms to the sauce and mix well.
5
Arrange the spaghetti and garnish with the remaining parsley.