Ingredients

• 6 - button mushrooms
• 1/2 pack - spaghetti, semolina-based
• 2 - garlic cloves, finely chopped
• 3 tsp - olive oil
• 1 tsp - mixed herbs
• 1/4 tsp - paprika
• 4-5 drops - capsico sauce or 1 tsp red chilli sauce
• Salt to taste
• Slurry Mix:
• 1 tsp - corn starch
• 3 tsp - water

How to Make Mushroom Spaghetti

• Boil water in a big vessel and add 1 tsp olive oil along with salt.
• Add spaghetti in it and boil it for around 5-7 mins.
• Turn off the heat when it is about 85-90 per cent done.
• Drain excess water and rinse with fresh water and apply 1 tsp olive oil.
• Wash and trim button mushrooms and slice them.
• Heat olive, add minced garlic to it and saute it for a few seconds.
• Add sliced mushrooms and cook it for 30-35 seconds, do not overcook it.
• Mix all the spices and capsico sauce.
• To prepare slurry, mix cornstarch and water to make a smooth paste.
• Add cooked spaghetti and pour cornstarch slurry over it.
• Toss it gently and serve hot.
• Recipe Courtesy: My Own Food Court