I think about Copper Chef Pan: Steak Au Poivre Recipe everybody knows how to cook spaghetti, right? This is our favorite, spaghetti with fresh mushrooms.
My kids don’t like to eat onions, but they can take it in this spaghetti. So, I purposely add more onions in this spaghetti.
1/2 pct of spaghetti noodles
1 tbsp butter
3 tbsp vegetable oil/olive oil
2 onions, chopped
3 cloves garlic chopped
2 large tomatoes, chopped
4 tbsp tomato sauce
150 gm fresh button mushrooms, chopped
50 ml chicken stock
some pasta spice
Salt to taste (optional)
some grated parmesan cheese
Heat 3 tbsp oil, add in chopped onions and garlic.
Add spices,fry until fragrant and soft.
Add in chopped tomatoes, tomato sauce,button mushrooms and chicken stock.
Bring to boil. Turn down the heat and simmer for about 10 minutes.Add in salt to taste.
Bring about 3 litres of water to boil.
Add in 1 tbsp salt.
Cook spaghetti for about 10 minutes until al dente.
Drain the spaghetti and toss in butter till well coated.
Transfer to plates, spoon on the sauce.
Sprinkle some parmesan cheese.Serve.
A bunch of baby spinach
2 clove garlic, smashed
1 – 2 tbsp wolfberries
Salt to taste
1 tsp cornflour
1 tbsp water
1/2 cup water
2 tbsp oil
Wash the baby spinach and wolfberries.
Mix cornflour and 1 tbsp water.
Heat oil, add in smashed garlic,fry until fragrant.
Add in spinach, stir fry.
Add in water, cover and cooked let it boils.
Thicken with cornflour water.
Lastly add in wolfberries.
Dish up and serve.