It’s been a long day and we’re both tired. The boy has even
got into his David Beckham pyjamas. He looks so handsome. This needs to be
quick and easy.
250g spaghetti
360g mushrooms
90g butter
4 spring onions. Chopped
3 cloves garlic, sliced
60ml dry white wine
300ml chicken stock
1 ½ tsp Worcestershire sauce
1tbsp cornflour
1tbsp water
2tbsp flat leaf parsley, chopped
Get your priorities right and open the wine first. We have a
bottle of Gavi in the fridge. It’s nice to have a mix of mushrooms in this but
we just have chestnut mushrooms as there was a double helping in this week’s
organic box. I would like to go mushrooming one day and pick my own, though
I’ll need a guide or take my River Cottage book.
Get a pan of salted water on the boil and cook the spaghetti
in the usual way. It should happen at about the same time as you make the
sauce.
Heat the butter in a sauté pan and add the spring onions,
garlic and mushrooms. I was tempted to use smoked garlic but have decided to
use a strong variety instead, to cut through the buttery pasta. Once all is
soft, add the wine. Burn off the alcohol and pour in the stock and
Worcestershire sauce.
When it’s boiling, stir the cornflour into the water (called
slaking, which is a wonderful word!) Pour it into the sauce, which will thicken
it up. Give it a really good stir so the flour cooks and thickens the sauce evenly.
Drain the spaghetti and toss it in the sauce. Sprinkle on
the chopped parsley and some black pepper.
Bowls, forks, wine. Done.
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