If you want the sauce to have chunks of mushroom then do not blend the mixture. In a large saucepan heat olive oil over medium heat.
Proportion of the ingredients in this video- 2 cups of pasta- cup of chopped garlic- 2-3 fresh green chillies- 1 cup chopped onions- 1 tsp black pepper po.

Mushroom pasta in white sauce. Gently cook the onion and garlic over a medium-low heat for a couple of minutes and then add the mushrooms. Put the oil on the fire with the onions until it wilts then add the garlic and stir until it starts to yellow. If the mushrooms soak up all the olive oil add another teaspoon.
Add the white wine and vegetable stock and turn the heat up to medium-high. Season well with salt and pepper. Add garlic green onions salt and pepper to mushrooms.
Variations of this sauce is used to as a base for many other sauces like Cheddar cheese sauce Mornay Sauce and many other French recipes. Add the white wine and cook until the volume of liquid has reduced by half. Add the flour with the onion and garlic and stir well for a minute.
Chopped green coriander for garnish. Heat butter in a pan. The white cream sauce is conveniently made in the same pan as the sauted.
Flour butter and milk is all you need to make this creamy Bechamel Sauce. Black pepper salt. 1 can of well drained sliced mushrooms 1 cup.
Make the sauce while the pasta cooks. Add the cream and simmer for 5 minutes then add the parsley and check the seasoning. Boil pasta with water and salt.
Add cooked pasta and salt to it. Pasta I have used Fussili pasta for making this recipe. The creamy mushroom sauce is ready.
Add mushrooms to oil and saut until mushrooms have reduced in size about 4 minutes. Cook for 5 more minutes stirring regularly until the mushrooms have released some of their liquid and have begun to soften. This Mushroom Pasta is a delicious dish of sauted mushrooms mixed with shell pasta in a creamy sauce.
This is a creamy white sauce which is mostly used in French cuisine.

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