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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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Another one of the interludes I produced for the Top The Bill public screens installed around Port Vila, Santo & Noumea around 2006-2010
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Ça se prépare pour le #RunDuLion en début de semaine 🤩 ▪️ Kito de Pavant - Made in Midi avec son mono Class40 Made in Midi ▪️ Yvan Bourgnon et Mathis Bourgnon avec leur cata de sport Nacra F20 🗺 87 milles entre la Pointe de L’Espiguette au Grau-du-Roi et le Cap Béar, à Port-Vendres... #LesGriffesDuLion
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Streamed by Tom Peranteau. More at http://qik.com/tomperanteau Qik is the fastest way to upload videos to YouTube from your mobile phone. Find out more at http://qik.com. -~-~~-~~~-~~-~- Please watch: "SBS ep.121 - Sailing Back from Catalina and a Postmortem" https://www.youtube.com/watch?v=DPxhSgXk8sM -~-~~-~~~-~~-~-
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