Mushroom Spaghetti Sauce Barberque


  • 25 gr of mushroom (roughly chopped)
  • 100 gr Spaghetti
  • 50 gr Cornet beef
  • 1 tomato (medium size slice)
  • 1/2 part of paprika (medium size slices)
  • 2 cloves of garlic
  • 1 small leek (medium slice)
  • 2 small celery sticks (roughly chopped)
  • 2 red chili (medium slices)
  • 2 tsp oyster sauce
  • 1/2 tsp of soy sauce
  • 1 tbsp of sugar
  • 1/2 tbsp salt
  • 1 tsp pepper powder
  • 1 tsp non MSG beef powder broth
  • 1 chicken egg
  • 1 unsalted butter
  • Sucukp water to boil spaghetti
  • sufficiently grated kraft cheese

Step 1

Cook spaghetti with water, salt to taste, oil to taste and cook until al dente. Remove and drain from the water.

Step 2

Heat unsalted butter and add the onion and garlic slices, cook until fragrant. Then add the sliced ​​paprika and cayenne pepper and stir again.

Step 3

Add the cornet meat and the roughly chopped mushroom mix. Then add the remaining 50 ml spaghetti stew.

Step 4

Enter the spaghetti that has been boiled before and stir until evenly distributed

Step 5

Add oyster sauce, pepper powder, soy sauce, sugar, salt, non MSG powder broth and chicken egg (stir until smooth).

Step 6

Cook until the water seeps in and add chopped leaves and celery. Stir again until evenly distributed and cooked.

Step 7

Food ready to be served

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