INGREDIENTS
- spaghetti – 8 oz (230 g)
- onion – 1 onion (small/medium)
- cooking cream – 10 oz (300 g)
- mushrooms – 5.6 oz (160 g) Shiitake
- parmesan – 3.9 oz (110 g)
- mozzarella – 3.5 oz (100 g) grated
- salmon – 9.2 oz (260 g) fillet with skin
- olive oil – 4 – 5 tbsp.
- salt – by taste
HOW TO COOK
Chop the onion and fry it in 3-4 spoons of olive oil. Add the mushrooms, cleaned and roughly chopped and a little more olive oil, because they absorb it quickly. Cook for 2 minutes, by stirring at all times and pour the full-fat cooking cream and 1/4 cup of water. Reduce the heat to low and leave the sauce to simmer.
Cook the spaghetti according to the instructions on the package for al dente. When cooking spaghetti, do not break them under any circumstances, but drop them whole, standing upright in the boiling water and spread them out in the shape of a fan. Push the protruding ends and that way all of them will slowly submerge, since the part below that is in the water will soften.
Source tastycraze.com
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