Shrooms

Spaghetti with mushrooms, garlic and creme fraiche

Spaghetti with mushrooms, garlic and creme fraiche

This weekend I was a little bit under the weather, so consequently have done little beyond reading from under a blanket and finishing the second series of House of Cards.  I was, however, convinced to get out of the house for a bit to take a little walk to Brockley Market for some things that, I was promised, would make me feel better.

My first stop was Mike & Ollie, whose delicious wraps are always far too good to resist.  I went for the smoked mackerel wrap with apple and beetroot, which was both beautifully autumnal and a threat to any pale-coloured clothing.  On the subject of beetroot, I also picked up a some that made their way into a rather good cake.

A fridge forage that morning yielded some garlic, parsley, a bit of creme fraiche left over from the leek and cheddar pie, a red onion and a little parmesan.  Spaghetti and mushrooms would bring this together into a meal: the former I had in the cupboard, the latter I could get from the market.  I was hoping for a box of mixed wild mushrooms, but could not see any, so settled for a bag of field mushrooms instead.

This really is an incredibly quick supper, perfect for those days when you can’t bear to spend too much time in the kitchen.  Best eaten on the couch.

Spaghetti with Mushrooms, Garlic and Creme Fraiche

200g dried spaghetti
Olive oil
1 red onion, halved and thinly sliced
2 cloves garlic, finely chopped
300g field mushrooms, halved and sliced
2 tsp finely chopped curly parsley
75g creme fraiche
1 tsp cider vinegar
Salt and freshly ground black pepper
2 tbsp finely grated parmesan

Cook the spaghetti in salted water according to packet instructions.

Heat the oil in a large frying pan, or chef’s pan, and sautee the onion until translucent – about 5-10 minutes.  Add the garlic to the onions after two minutes of cooking.  Add the mushrooms and cook until tender and browned.

Add 1 tsp of the parsley and stir in the creme fraiche and cider vinegar.  Cook gently until it begins to bubble.  Check the seasoning.  When heated through, remove from the heat and stir in most of the parmesan, retaining a little for the end.

Divide the spaghetti between two large bowls and top with the mushroom mixture.  Finish with the remaining parsley and parmesan.

Serves two.

One Year Ago:  Tarragon Chicken

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