Wednesday 24 / April / 2024
Spaghetti in Homemade Mushroom Sauce
Ingredients
For the Mushrooms-
¾ tbsp butter
1 tbsp finely chopped garlic
½ cup mushrooms, finely chopped
½ tsp dried oregano
1/2 tsp chilli flakes
For the Sauce
2 tbsp butter
¾ tbsp flour
1 cup milk
salt to taste
1 tsp freshly ground black pepper
1 packet of cooked spaghetti ( as per packet instructions)
1/4 cup cheddar cheese, grated
1 tsp Parmesan cheese, grated
Preparation
In a pan, melt butter and sauté the garlic till fragrant.
Add the mushrooms and cook for 3-4 minutes.
Season with oregano and chilli flakes.
Remove and transfer to a bowl. Keep aside.
Melt the butter for the sauce in the same pan on low heat.
Add the flour and stir for 2-3 minutes and pour in the milk, stirring vigorously to prevent lumps.
Return the pan to moderate heat, add the mushrooms and cook, stirring frequently, till the sauce thickens.
Add in the spaghetti and cheese. Season with salt and pepper to taste and stir, till the spaghetti is well coated with the sauce and heated through.
Transfer to a serving dish.
Sprinkle with Parmesan cheese and serve hot.
Quick Chocolate Mousse
Ingredients
1/2 cup semi sweet chocolate chips
1/2 cup whipping cream
2 tbsp of unsalted butter
1/2 tsp of vanilla powder or essence
1/2 cup condensed milk
1/2 tsp instant coffee powder
1 tsp corn starch
Preparation
Take an ovenproof pan, fill it with water and let it boil while placing another pan with chocolate , coffee powder and butter to melt .This is known as double broiling method.
In another mixing bowl , blend whipping cream, condensed milk, vanilla essence till soft peaks appear.
Take some of this mixture out to be used as topping later.
Add cornstarch to the cream mixture and blend well till smooth.
Once the chocolate has melted remove from heat and let it cool.
Add this to the cream mixture.Stir gently.
Take dessert glasses and spoon this in ,top it with the cream mix kept aside and garnish with chocolate shavings.
Leave it to set in the refrigerator for 4 -5 hours.
Serve chilled.
