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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It's time for some more of ‎‎@CunardLineOfficial   Queen Anne! Today we are showing you around the Cabinet of Curiosities - one of the most unique shops we've seen at sea! Part 360-degree exhibition and part boutique collectable shop, Clhere Cunard have collated a combination of unusual high end pieces from their partner brands as well as a collection of items from Cunard's own archive. Set alongside an audio and visual media display showcasing the joy and style of travel, it's a really interesting inclusion in Queen Anne's onboard shopping.

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El Poder del Mar

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