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!

0

0

0

39

Beautiful Morning

0

0

0

127

0

0

0

0

86

You’re missing all the fun! #theseayalllife #liveaboard #trawlerlife #trawlerlifestyle #trawler

0

0

0

1,644

Welcome to Saint Petersburg! In Russia's most beautiful city Semifinal 2 of SAILING Champions League 2018 will kick off tomorrow. Enjoy some impressions of this weekend's venue and stay tuned for a competition full of action on Neva River.

0

0

0

107