Ingredients
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1 tablespoon olive oil
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1 onion, chopped
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4 cups mushrooms, sliced
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1/4 cup dry sherry or 1/4 cup dry white wine
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1 teaspoon dried thyme
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2 tablespoons flour
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2 cups milk
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1 cup black forest ham, chopped
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1/4 cup fresh parsley, chopped
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1/2 teaspoon salt
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1/4 teaspoon pepper
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16 ounces linguine or 16 ounces spaghetti
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1 garlic clove, finely chopped
Instructions
- In a big skillet, heat oil at medium heat. Add onion, garlic and cook, stirring from time to time, for about 5 minutes or until onion has soften. Add mushrooms, sherry or wine and cook for about 5 minutes or until mushrooms have soften. Sprinkle with flour and stir.
- With a whisk, add milk slowly and keep cooking, stirring from time to time, for about 12 minutes or until the sauce has thicken. Add ham, parsley, salt and pepper and stir.
- In the meantime, in a big casserole with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain pasta and put back in the casserole. Add the mushrooms and ham sauce and stir to coat well.