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Cornea Spaghetti Recipe

Ingredients

1 (28 ounce) can sliced mushrooms

8 ounces caught red snapper

8 ounces spaghetti

8 ounces mushrooms, sliced

1 (8 ounce) package spaghetti sauce

1 (4 ounce) can crushed pineapple with juice

1 (8 ounce) jar maraschino cherries

Directions

Melt the mushrooms in a saucepan or in microwave oven; drain

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Comments

Molosso Modondorp-Scholto writes:

⭐ ⭐ ⭐ ⭐

It comes through clearly in the texture of the crust. I used olive oil instead of shortening and added the dried dill which I believed to be a quality ingredient but was actually not. I used dried rosemary which I really liked but found it to be not enough. I will keep searching for the right amount of dried rosemary but for now I will rely solely on the amount in a can. I added about 15g more than what it said and a lil less stock to make it a small bit thicker (my personal taste) and a little honey to make it a little richer. Although it retains its luscious quality, it's no longer my go-to-when I'm craving the taste of cumin.