Spaghetti ai Funghi

Preparation info
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By AA Gill and Mark Hix

Published 1997

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  • 200 g butter
  • 10 shallots, peeled and roughly chopped
  • 400 g


Melt half of the butter in a pan, and cook the shallots and button mushrooms, with half of the garlic, gently in it until they are soft. Add the white wine and vegetable stock and reduce until the liquid has almost evaporated. Process the mixture in a blender until it is smooth, then season. Transfer it to a saucepan, add the cream, and warm through over a low heat. You should be left with a th