I’m pretty sure this recipe (which is truly one of those “just throw whatever ingredients you have together and wing it” amalgams) is the reason Daniel started liking mushrooms.
We’ve been making it for years, but in the last year or two improved the nutritional values a bit by adding more onion, more mushroom, less butter, and using Greek yogurt instead of sour cream (same tangy deliciousness but a lot more protein). It’s still ridiculously tasty!
Due to preferences and food sensitivities, we usually make a couple varieties of pasta and collaborate on the sauce (he slices the onions while I wash and slice the mushrooms).
Totally optional kitchen-geeky tools we use:
- Mandoline slicer and cut-resistant glove (for the onions)
- Egg slicer (for the mushrooms)
- Food processor (if we’re doing a big meal and doubling or tripling the recipe)
- 2 tbsp butter
- 1 onion sliced
- 1 pound mushrooms white button or a mix of your favorites
- 30 grams all-purpose flour
- 6 ounces milk
- 227 grams Greek yogurt or sour cream
- salt and pepper to taste
- 8 ounces dry pasta of your choice, cooked according to package instructions
- Parmesan cheese for garnish
- parsley for garnish
In a deep skillet or dutch oven, melt the butter over medium heat and then add the sliced onions. Stir occasionally while doing the next steps.
Start water heating for your pasta. Salt the water enough that it tastes pleasant on its own.
Meanwhile, slice or chop your mushrooms. I use an egg-slicer to make it fast but if I'm without one, I quarter the mushrooms unless they're huge. Add them to the onions as you go.
Cook the onions and mushrooms until they've released their liquid and it's mostly evaporated, about 10 minutes. Stir frequently at this point to keep them from burning.
Start cooking your pasta according to package directions.
Add the flour to the onion-mushroom mix and stir until it's well-mixed. Cook for one minute, then add the milk. Cook, stirring frequently, until the mixture thickens. Reduce the heat to low.
Add the Greek yogurt or sour cream and stir continuously until the mixture starts to bubble just a bit. Remove from heat and then season to taste with salt and pepper.
Drain your pasta and then serve the mushroom mix on top of individual servings of pasta. Garnish with parmesan cheese and parsley.