I haven’t written for a while. I just couldn’t find the time.
During the past three months we lived here and there, carrying three suitcases and being in many (too many) restaurants.
I didn’t find the time to sit and write, not in Hebrew and not to mention, translating my words into English.
At the beginning of our “Journey” we lived in a hotel in Tulsa, Oklahoma for a month. And yes, it’s a shithole and no wonder Monika (from “Friends”) didn’t want to move to there with Chandler– but the weather was nice and people were friendly.
After a month we drove to Wisconsin, Milwaukee, and when we arrived, a snowstorm greeted us. Mid-April and a hysterical blizzard was taking place, but I guess that we deserved it and it was preferable on the burning sun of Arizona so; we got snow, and as Jerusalemite, I embraced it with great joy.
The funny thing was, that everyone, who came across us and heard that we had just arrived from Arizona, quickly apologized for the weather and explained that there was usually no snow in April. I thought to myself that it was either a hysterical politeness that Israelis could never understand or a sense of excessive importance that they had a meeting with God regarding the weather.
We arrived to a temporary apartment, and after spending a month living in a hotel, without a stove to cook on, we wanted to eat at home especially when a crazy storm was going on outside.
So I prepared the next recipe, which I admit, I don’t prepare very often. It’s just too tasty and too fattening. And as a woman with a tendency to gain weight, that tries to maintain normal weight in the United States (not easy guys!!), I prefer to avoid it,
while at the same time ,this recipe is comforting, easy to make and of course delicious.
Ingredients
- 24 oz. of fresh mushroom (any kind you like)
- 2 medium onions or one big onion
- Pack of pasta
- 50 gr of butter
- 500 ml heavy cream
- 1/3 cup of parmesan cheese
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
Instructions
1
Cook the pasta according to manufacturer's instructions.
2
Put the butter in a wide pan or pot on a medium heat.
3
Cut the onion into small pieces and add to the butter and stir. The goal is not to fry the onion, but to wait for it to become almost transparent.
4
Slice the mushrooms and add to the onions and mix well. Don't overcook the mushrooms, as soon as they begin to change color and soften, add half a cup of pasta liquid, the spices and the heavy cream and bring to a boil while stirring.
5
When the pot starts to boil, lower the hit, add the Parmesan cheese and continue mixing.
6
After 3-5 minutes simmering, the sauce is ready and can be served.
7
Strain the pasta, put it into a serving bowl and pour the sauce over it.
8
You may sprinkle more Parmesan cheese while serving.
Ingredients
- 24 oz. of fresh mushroom (any kind you like)
- 2 medium onions or one big onion
- Pack of pasta
- 50 gr of butter
- 500 ml heavy cream
- 1/3 cup of parmesan cheese
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
Instructions
Cook the pasta according to manufacturer's instructions.
Put the butter in a wide pan or pot on a medium heat.
Cut the onion into small pieces and add to the butter and stir. The goal is not to fry the onion, but to wait for it to become almost transparent.
Slice the mushrooms and add to the onions and mix well. Don't overcook the mushrooms, as soon as they begin to change color and soften, add half a cup of pasta liquid, the spices and the heavy cream and bring to a boil while stirring.
When the pot starts to boil, lower the hit, add the Parmesan cheese and continue mixing.
After 3-5 minutes simmering, the sauce is ready and can be served.
Strain the pasta, put it into a serving bowl and pour the sauce over it.
You may sprinkle more Parmesan cheese while serving.
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