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Pasta with Cream and Mushrooms
Victoria Cherniag Ruiz
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
16 button mushrooms, sliced fresh
3 cups chicken broth
3 1/2 cups whipping cream
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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