Pasta with Cream and Mushrooms
A delicious creamy pasta with mushroom and morel sauce. The touches of white wine, shallots, and Sherry give it great flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 700 grams linguine pasta
- 4 leaves bay
- 10 black peppercorns
- 1 cup white wine
- 4 tablespoons shallot
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- 2/3 cups sherry
- 1 cup morel mushroom, fresh or dried (if dried, already hydrated)
Preparation
40 mins
0 mins
Medium
- Place a saucepan with butter and fry the bay leaves, black pepper, grated shallots, and mushrooms.
- Once fried, add the wine and chicken broth.
- Let it reduce to one-third.
- Add the lyncot cream and let it boil until it thickens.
- In another skillet, put the Port wine or Sherry and the chopped morels (leave some whole) and bring it to a boil.
- Once boiling, add a bit of the cream sauce to it.
- Combine the two sauces and add salt. Remove the whole morels and set aside.
- Cook the pasta until al dente.
- Once drained, place it in a skillet with a bit of cream sauce to absorb it.
- Add the rest of the mushrooms and stir.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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