Spaghetti with Mushrooms

Clean and thinly slice the mushrooms. Peel then cut the onion in half. Thinly slice it into semi-rings.

Heat up a large skillet over high heat and add the mushrooms. Cover the skillet and keep over high heat until the moisture evaporates. Then remove the lid. Add 2 tablespoons olive oil and fry mushrooms for 2 minutes, stirring often. Then add the onion and fry for 2 minutes more. Spice with oregano and salt. Mix well, turn the heat to low and pour in the cream. Cover the skillet and let the mushrooms stew in the cream over low heat for 10 minutes.

Bring a large pot of water to a boil, generously salt it, then add spaghetti. You will see the water stop boiling after you add spaghetti, so stir until it boils up again. Perfect spaghetti should be cooked “al dente”. It means that it shouldn’t be overcooked. Usually it takes 5 minutes after the water boils up the second time. Or refer to your package instructions for al dente. As soon as spaghetti is ready, drain it well and toss with the remaining 1 tablespoon olive oil.

Put hot spaghetti noodles onto your plates, cover with mushroom sauce and top with grated mozzarella.