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Vermicelli with Mixed Mushroom Sauce

Vermicelli with mixed mushrooms is a quick and easy dish to put together. Make sure you use only the best mushrooms. This is ideal as a quick lunch dish or as a main course for a family meal. For a true Namibian taste experience, substitute the mixed mushrooms with Omajova mushrooms.

Vermicelli with Mixed Mushroom Sauce

Recipe by christiekeulderCourse: Main, Lunch, DinnerCuisine: Italian, NamibianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Over the past few decades pasta has become very popular in Namibia. It is affordable and easy to prepare. Pasta and mushrooms are a match made in heaven. When in season, this dish should be prepared with Namibia’s own giant Omajova mushrooms.

Ingredients

  • 450 grams Mixed fresh mushrooms

  • 1 tablespoon Unsalted butter (or olive oil)

  • 1 medium sized Yellow Onion , peeled and finely chopped

  • 1 clove Garlic , peeled and minced

  • 170 milliliters Chicken stock

  • 60 milliliters White wine

  • 60 milliliters Cream

  • 2 sprigs Fresh thyme

  • 1 teaspoon Fresh oregano

  • 2 tablespoons Fresh Flat Leaf Parsley

  • to taste Salt

  • to taste Freshly ground black pepper

  • 250 grams Pasta la Vita Vermicilli

Directions

  • Clean the mushrooms thoroughly. Remove any tough stems. Slice the large caps into fairly even pieces. Leave smaller caps intact. Cook the pasta in a large pot of salted water until a minute or so below recommended time. Sprinkle with olive oil and keep warm. Reserve about 1/2 cup of the cooking water.Mixed mushrooms
  • Melt butter (or heat oil) in a large sauté pan over medium heat. Add the onion, thyme, oregano and garlic, and cook until tender, stirring occasionally, about 10 minutes before adding the mushrooms caps. Cook these until they release their liquid.This will take about 5 minutes or so depending on the mushrooms that you’re using.
  • Add the chicken stock and white wine to the pan and cook for about 5 more minutes. Stir in the cream, and cook until the sauce has thickened, about 5 minutes. Add the chopped parsley, and season with salt and pepper. When the sauce is ready, add the cooked spaghetti and stir through. Adjust the thickness of the sauce – if needed- by adding a little of the reserved cooking water from the pasta. Cook for one minute and serve with shavings of hard cheese.Vermicelli with mixed mushrooms
 

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