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Creamy Mushroom Pasta
Serves 2 · About 25 min
Stir-fry shimeji, maitake and bacon, and make a cream sauce with milk. No heavy cream: flour makes it thick.
① Boil water and cut ingredients→② Boil the spaghetti→③ Stir-fry mushrooms and add flour→④ Make the sauce with milk→⑤ Mix pasta and sauce
What to buy
Meat & dairy
Vegetables & mushrooms
Dry pasta & noodles
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How to make it
1
Boil water and cut the ingredients
- Put 2 L water in a large pot, cover with a lid and put on high heat
- Cut off the hard base of the shimeji and pull apart into small clusters by hand. Tear the maitake by hand into bite-size pieces too
- Slice the onion 5 mm thick, and cut the bacon 1 cm wide
- Measure 300 ml milk into a measuring cup
How to tell it's doneThe mushrooms are pulled apart and the milk is measured.
2
Boil the spaghetti
- When it boils, add 1 tbsp salt, put in the spaghetti spread out like a fan, and loosen with chopsticks
- Turn to medium heat so it doesn't boil over, and boil the pasta 1 min less than the package says (it finishes cooking in the sauce later)
- While it boils, go on to steps 3 and 4. Before draining in a colander, save 4 tbsp of the pasta water
How to tell it's doneEat 1 strand: there is still a tiny bit of firmness in the middle.
3
Stir-fry the mushrooms and add flour
- Heat 1/2 tbsp olive oil in a frying pan on medium heat and stir-fry the bacon and onion 1 min
- Add the mushrooms and stir-fry 3 min
- Turn to low heat and add 10 g butter. When it melts, sprinkle 1 tbsp cake flour all over
- Stir-fry 1 min until you can't see the flour
How to tell it's doneThe mushrooms are soft and have shrunk to about half, and you can't see lumps of white flour.
4
Make the sauce with milk
- Add the milk in 3 parts. After each part, mix well from the bottom with a wooden spatula until smooth before adding the next
- Add 1 tsp consommé granules and simmer 2–3 min on medium-low heat, stirring now and then
- Do not let it boil hard. Keep it gently bubbling at the edges
How to tell it's doneWhen you scoop it with the wooden spatula, the sauce is thick enough to thinly coat the back of the spatula.
Be carefulOn high heat, milk can suddenly boil over or separate into grainy bits. Keep the heat at medium-low or lower.
5
Mix pasta and sauce
- Add the drained spaghetti to the sauce and toss with tongs on low heat for 1 min to coat
- Turn off the heat, add 2 tbsp grated parmesan cheese and mix
- Taste it, and if it tastes weak, add a pinch of salt. Sprinkle on a pinch of pepper
- If the sauce is too thick, add the saved pasta water 1 tbsp at a time to loosen it
ReadyThe sauce clings smoothly to the pasta, and moves slowly when you tilt the plate a little.
Be carefulAs time passes, the pasta soaks up the sauce and it gets thick. Eat right after serving.
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🔪 Cutting & cooking tips
If it didn't work out
Small lumps formed in the sauceYou added the milk all at once in step 4. Next time, add it in 3 parts and mix until smooth each time. If lumps form, mash them with the back of the wooden spatula while stirring on low heat.
The sauce is thin and not thickIt did not simmer long enough in step 4. Simmer 1–2 more min on medium-low heat while stirring.
The sauce separated and turned grainyThe milk boiled hard on strong heat. Next time, use medium-low heat so it only gently bubbles at the edges.
The sauce is heavy and thickIt was cooked down too much, or the pasta soaked up the sauce. Add pasta water or milk 1 tbsp at a time to loosen it.
The flavor is flatIt needs more salt. Add salt a pinch at a time and taste each time. Adding more grated cheese also makes the flavor stronger.
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