Cream pasta full of mushrooms
Add the white wine and flambé it properly
How to make it
1
Remove the stems from the shimeji mushrooms and separate them. Cut the king oyster mushrooms in half lengthwise and thinly slice them
2
Boil the spaghetti until it is slightly firm (approximately 4 and a half minutes)
3
Heat butter in a frying pan, add shimeji mushrooms and king oyster mushrooms and fry over high heat, add white wine and flambé (ignite to add flavor), then add A and simmer slightly
4
Reduce the heat to low and add the cooked spaghetti and Parmesan cheese, stirring frequently
5
Serve on a plate and sprinkle with parsley to finish
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]
- Spaghetti di Czech No. 10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- salt
- 30g
[PR]
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