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24 Oz baby portobellos 1 box chicken stock plus water as needed, reserve 1/2 cup of stock Dry spaghetti 1 cup heavy cream 1 tbs flour 1 tbs olive oil 1 tbs butter Salt, pepper, garlic powder, thyme to taste 2 tbs Balsalmic vinegar Reserve 1/2 cup chicken stock for sauce later. Cook spaghetti in chicken stock and water according to directions, set aside. Add olive oil and butter to pan over medium heat. Add sliced mushrooms, cook until they have absorbed their juices, then add salt, pepper, garlic powder, and pinch of thyme. Cook until they start to brown. Add the flour, stir and cook 2 minutes. Deglaze pan with reserved chicken stock, then add cream. Add balsamic vinegar and bring to a simmer, cooking until thickened. Add pasta to pan and stir until coated. Check seasonings and serve immediately. Enjoy!
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Haluatko pysyä ajantasalla veneilyaiheisista reissuvideoista ja purjehdustoiminnasta? tilaa meidän kanava ja ole osana tukemassa meidän kanavan olemassaoloa. Kiitos
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Guarda il video completo qui 👇 https://youtu.be/bgddtMn1mko Siamo stati a Cremona e Salvirola per scoprire da vicino come nascono gli Ice Yachts, i semi custom italiani costruiti in carbonio che tanto successo stanno avendo nel mercato dei performance cruiser. Con Marco Malgara, fondatore e proprietario del cantiere, abbiamo visto come nascono le barche, come avviene la laminazione e come viene curato ogni dettaglio. Un'immersione nel mondo Ice Yachts. Servizio di Mauro Giuffrè
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