Mushroom Cream Pasta

• 200 grams Spaghetti
• 1 tbsp Butter
• 1 Salad onions
• 6 Button mushrooms
• 1/2 pack Shimeji mushrooms
• 1 dash Salt
• 1 Black pepper
• 1 tsp Soup stock granules
• 60 grams Heavy cream
• 1 tsp per serving Truffle oil

1. Start heating the water for boiling spaghetti.
2. Be sure to season with salt.
3. This is a salad onion.
4. It will turn out even more delicious if you use a salad onion as opposed to a regular onion.
5. Chop it all up.
6. Cut the mushrooms.
7. Don't wash it in water.
8. Cut the shimeji mushrooms.
9. Heat butter in a frying pan.
10. Add the onion, mushrooms, and shimeji.
11. Add a bit of salt and saute.
12. Start boiling the spaghetti.
13. This time, I used spaghetti boiled in a pan for 3 minutes.
14. It's best if you can boil the spaghetti and heat the sauce at the same time.
15. Stir fry the vegetables until wilted.
16. Turn down the heat to low and add the heavy cream.
17. Don't let it come to a boil.
18. Pull the spaghetti out of the boiling water and transfer as-is to the frying pan.
19. You don't need to drain it.
20. Add salt if needed.
21. This is truffle-flavored oil.
22. Once transferring the pasta to a plate, sprinkle with pepper and oil to taste.
23. Easy!
24. Super yummy!

butter, salad onions, mushrooms, pack, salt, black pepper, granules, heavy cream, oil

Taken from cookpad.com/us/recipes/153374-mushroom-cream-pasta (may not work)