This is actually my guy’s mom’s recipe.
She used to make it for him often as a kid.
I photographed two recipes last night.
My guy made this one while I made some chicken.
(I’ll post that one tomorrow.)
When my guy first made this for me, I was very skeptical.
But trust me, if you like mushrooms at all, you will love this.
The ingredients: milk, butter, mushrooms, cream of mushroom soup, and vermicelli pasta.
Start by boiling a pot of water.
And then start melting a pat of butter.
While the mushrooms are sautéing, place the pasta into the boiling water.
Don’t those mushrooms look yummy?
Oh. how I love thee sautéed mushrooms.
Once the pasta is done, dump it into the strainer and pour the mushrooms, juice and all, over the pasta to flavor it just a bit.
Let them sit a bit while you make the sauce.
(We used the pasta pot to have one less dish to clean afterwards.)
Start the sauce with a pat of butter.
Pour in some milk.
You need just enough to cover the bottom of a medium size pot.
Add the cream of mushroom soup.
Stir and heat it up.
Once heated, pour the pasta and mushrooms in.
Mix it all up and it’s ready to serve.
This is Miss Margaret’s plate.
She’s not too big on mushrooms (yet) but tried some of the pasta anyway and like it.
She also had some crushed pineapple and two different versions of tomorrow’s chicken recipe.
I hope you enjoy it too.
Hugs and stuff,