Cream pasta full of mushrooms
Add some white wine and make sure to flambé properly.
How to make it
1
Remove the stones from the shimeji mushrooms and loosen them. Cut the eringigi into half lengths and slice them into thin slices.
2
Boil the spaghetti until it is slightly firm. (Approximately: about 4.5 minutes)
3
Heat the butter in a frying pan, add the shiitake mushrooms and eringi and fry over high heat, add white wine, flambé (fires to add flavor), add A and simmer a little.
4
Turn the pan to low heat, add the boiled spaghetti and Parmesan cheese, and tangle them together.
5
Place on a plate and sprinkle with parsley and you're done.
Materials 1 person
-
- Shimeji
- 50g
-
- Eringi
- 50g
-
- butter
- 10g
-
- White wine
- 50ml
-
[A]
- Mince parsley
- A little
-
- Fresh cream
- 80ml
-
- salt
- A little
-
- Parmesan cheese
- 2 tbsp
-
- Mince parsley
- A little
-
[Boil spaghetti]
- Spaghettidi Czech No. 10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- salt
- 30g
[PR]
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