Ingredients
- 150 g fettuccine or other pasta you like
- 1/2 tsp mustard seeds
- olive oil
- 100 g brown onion cut in small cubes
- 1 garlic clove grated, minced or ground
- pinch nutmeg
- 2 sprigs thyme
- 300 g mushrooms in slices
- 150 ml whipping cream
- 30 g parmesan cheese freshly grated
- salt and pepper to taste
Instructions
- Toast the mustard seeds on low heat and then grind them up using a pestle and mortar. You can also crush them on a board using the side of a large knife.
- Put olive oil in a pan on medium-high heat and cook the mushrooms in small batches. Only add enough to cover the base of the pan while keeping some space between them. Season with salt and pepper and don't move around too much to allow them to become golden. Take them out as they are done and continue with the rest.
- Once you're done with the mushrooms reserve them. Add more olive oil and cook the onion in medium-low heat until they're soft and translucent.
- Add the thyme leave, mustard seeds, garlic, nutmeg and cook for a minute while stirring constantly.
- Add back the mushrooms, cream, parmesan cheese and season to taste.
- Cook the pasta in water with salt until al dente and add it to the sauce. If the salsa thickens too much you can use the water where you cooked the pasta in to dilute it a bit. If the pasta is ready before the sauce you can toss it in olive oil once out of the water so it doesn't stick to each other.
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