Mushroom Spaghetti

by Frank

Mixed Mushrooms, Parsley and Wine.

• 8 oz Spaghetti
• 1½ cups Vegetable stock
• 3 Tbsp Plain Flour
• 1 oz Butter
• 12 oz mixed Mushrooms, sliced
• ½ Cup White Wine
• 4 cloves Garlic
• 2 Tbsp Lemon juice
• ¼ Tsp Salt
• ¼ Tsp Pepper
• ½ Cup Chopped Parsley, more to garnish

Method

1. Bring a large pan of water to a boil
2. Add Spaghetti and cook according to direction and drain.
3. Whisk Vegetable stock and flour together in a bowl.
4. Heat butter in large pan over medium heat.
5. Add mushrooms and cook until starting to brown, about 5 mins.
6. Add wine and garlic and cook until the liquid reduced by half.
7. Stir in the broth flour mix, lemon juice, salt and pepper.
8. Simmer until the sauce is thickened 3 to 5 minutes.
9. Stir in parsley, capers and spaghetti, stir to coat well.
10. Garnish with extra parsley if liked.