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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Giorno 61 - verso Malaga e oltre 🚀 Ci siamo, ci stiamo avvicinando. Lo stretto di Gibilterra si fa ogni giorno più vicino e noi ci stiamo preparando a salutare il nostro caro e dolce “riparo mediterraneo”. Non che l’Atlantico sia poi brutto, semplicemente non lo conosciamo 🤷‍♀️ Come tante altre cose di questo periodo, sarà una bella scoperta quella del grande e possente oceano Atlantico. Stay tuned, il viaggio si fa caliente! 🚀🔥 A presto!

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