Garlic Mushroom Recipe

Prepare the vegetables: Finely chop the onion, mince the garlic, slice the mushrooms, and chop the parsley.

Heat olive oil in a pan over medium heat, then add the finely chopped red onion.

Fry the onions on medium heat for about 3 to 4 minutes until they are soft.

Add the minced garlic and chili flakes. Fry on medium-low heat for about 1 minute until fragrant, being careful not to burn the garlic.

Add the tomato paste and fry on medium heat for about 1 minute to cook out the raw flavor.

Add the sliced mushrooms, salt to taste, fresh thyme, and ground black pepper to the pan.

Fry while switching between medium and medium-high heat until the water from the mushrooms has evaporated, which takes about 6 minutes.

Sprinkle the all-purpose flour over the mushrooms and fry on medium heat for about 2 minutes to cook out the raw flour taste.

Pour in the vegetable broth, mix thoroughly until all the flour is incorporated, and bring the mixture to a boil.

Reduce the heat to low, cover the pan with a lid, and let it cook for about 5 to 6 minutes.

Uncover, turn the heat up to medium, and bring the sauce back to a boil.

Stir in the cream and cook on medium-low heat for another minute or so until the sauce reaches your desired consistency.

Turn off the heat. Garnish with optional black pepper and freshly chopped parsley, then mix well.

Cook linguine pasta according to package instructions and drain.

In a large bowl, combine the cooked pasta with parmesan cheese, ground black pepper, and a drizzle of olive oil.

Toss the pasta gently to combine all the ingredients.

Serve the pasta in a bowl and top generously with the garlic mushroom sauce.