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Judy McAllister
Creamy pasta sauce with ham and oyster mushrooms
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Ingredients
Directions
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Bring a pan with plenty of water and salt to the boil. Heat the butter and fry the shallot for about 3 minutes.
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Add the wine and cream and leave to boil for a few minutes. Season with salt and freshly ground pepper and add the ham strips. Do not continue cooking.
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Cook the spaghetti al dente. Heat the oil in a frying pan at the same time and fry the oyster mushrooms and garlic on high sides on both sides until they are nicely browned. Season with salt and freshly ground pepper.
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Drain the spaghetti and pour in the cream sauce. Serve in deep plates and spoon the oyster mushrooms on top.
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25 minSide dishtube paste, Emmental cheese, raw ham, salami, grannysmith apple, tomato, tomato ketchup, olive oil, lemon juice, vinegar, parsley, chives,multi-colored pasta salad
Nutrition
500Calories
Sodium0% DV0g
Fat29% DV19g
Protein38% DV19g
Carbs21% DV62g
Fiber0% DV0g
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