Pauline Trigère’s Mushroom Spaghetti

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 medium onions
  • 6 tablespoons butter
  • 2 pounds fresh mushrooms, sliced
  • teaspoons salt
  • Freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup heavy cream
  • 1 pound spaghetti


    1. Cut the onions into very thin slices. Melt half of the butter in a heavy skillet and add the onions. Cook, stirring, until the onions have a delicate brown color.

    2. Cover the skillet and cook the onions for one hour over very low heat. Stir occasionally.

    3. In a second skillet melt the remaining butter and sauté the mushrooms in it until tender. Season with salt and pepper to taste and add to the onions.

    4. Add the nutmeg and keep the sauce hot until ready to serve. Five minutes before serving add the cream and heat, but do not boil or the sauce will curdle.

    5. Cook the spaghetti according to package directions and mix thoroughly with the sauce at the last minute. Serve hot, with grated Parmesan cheese if desired.