Shiitake Cream Pasta

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Peel the button mushrooms and slice them keeping their shape, and remove the stems from the shiitake mushrooms and slice them.
2. Melt a little butter in a pan and stir-fry the sliced mushrooms lightly sprinkled with salt.
3. Stir-fry the butter and flour gently in a pot to make a white roux.
4. Add the milk to the white roux a little at a time, stirring so it does not clump, and boil, then add the heavy cream and boil briefly.
5. Boil the spaghetti in boiling water for about 10 minutes, drain, stir-fry in olive oil, and put on a plate.
6. Add the stir-fried mushrooms and pepper to the boiled cream sauce, boil briefly once more, and pour it over the plate of spaghetti to finish.