|
Ingredients
|
For 4
|
For 100
|
|
Fresh mushrooms
|
225gms
|
5.6kg
|
|
Or
|
|
|
|
Dried mushrooms
|
115gms
|
2.8kg
|
|
Onions
|
60gms
|
1.36kg
|
|
Butter
|
10gms
|
250gms
|
|
Milk
|
150ml
|
3.75litre
|
|
Salt
|
to taste
|
50 – 80gms
|
|
Pepper
|
a pinch
|
15gms
|
|
Refined flour
|
15gms
|
340gms
|
|
Tomato sauce
|
30ml
|
680ml
|
|
Cheese
|
60gms
|
1.36kg
|
|
Spaghetti
|
340gms
|
8.5kg
|
|
Butter (for spaghetti)
|
30gms
|
340gms
|
Wash and soak mushrooms overnight if dry wipe mushrooms if
fresh. Cut into large pieces. Melt butter. Saute finely chopped onions without
discolouring. Add mushrooms, milk and seasoning. Cover pan and simmer for 10
minutes. Make the flour into a smooth paste with a little milk and tomato
sauce. Stir into mushroom mixture. Bring to boil stirring all the time. Boil
for one or two minutes. Remove from the fire and stir in the cheese until
melted. Meanwhile cook the spaghetti (hold spaghetti in a bundle and lower the
ends into boiling salted water, then gradually wind the rest round the inside
of the pan as it becomes supple enough to bend). Boil for 10 to 12 minutes
until just tender. Drain; return to the pan and toss in melted butter. Turn
cooked spaghetti on to a hot dish. Pour the mushrooms sauce over and garnish
with half slices of tomatoes and springs of parsley.
