Egg and mushroom pasta Ingredients: 1 tablespoon of - olive oil - nutmeg - grated parsley - and chives 1 onion - salt - pepper - 100 g of - spaghetti - or tagliatelle 4 button mushrooms - 2 eggs - milk or crème fraîche 50 g of - cheese - of your choice (comté, parmesan, St-Nectaire...) - .
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 frying pan- frying pans 1 Grater- graters 1 Lid-
Total time: 25 min Preparation: 15 min Rest:- Cooking: 10 min
Phase 1
Cook the pasta, then drain it.
Phase 2
Heat a pan with oiland brown the chopped onion, then the mushrooms cut into strips.
Phase 3
Add the pasta to the pan and fry for a few moments.
Phase 4
Pour the beaten eggs with a little milk, salt, pepper and grated nutmeg onto the mixture.
Phase 5
Arrange the cheese strips on the preparation, sprinkle with chopped herbs, cover and leave to cook over low heat for 5 to 10 minutes so that the cheese is well melted and the eggs are cooked.
Phase 6
Serve hot.
Phase 7
Enjoy your meal!
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 frying pan- frying pans 1 Grater- graters 1 Lid-
Total time: 25 min Preparation: 15 min Rest:- Cooking: 10 min
Phase 1
Cook the pasta, then drain it.
Phase 2
Heat a pan with oiland brown the chopped onion, then the mushrooms cut into strips.
Phase 3
Add the pasta to the pan and fry for a few moments.
Phase 4
Pour the beaten eggs with a little milk, salt, pepper and grated nutmeg onto the mixture.
Phase 5
Arrange the cheese strips on the preparation, sprinkle with chopped herbs, cover and leave to cook over low heat for 5 to 10 minutes so that the cheese is well melted and the eggs are cooked.
Phase 6
Serve hot.
Phase 7
Enjoy your meal!