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Victoria Cherniag Ruiz

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Recipe of Pasta with Cream and Mushrooms
Victoria

Victoria Cherniag Ruiz

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Recipe of Pasta with Cream and Mushrooms
Recipe
1

Pasta with Cream and Mushrooms

40 minutes
Not so easy
8 servings
1
A rich creamy paste with mushrooms and morels sauce. The touches of white wine, echallots, and Jerez give it a great flavor.
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Ingredients

  • 700 grams of linguine pasta
  • 4 leaves of laurel
  • 10 Whole black peppers
  • 1 Cup of White wine
  • 4 spoonfuls of echallot
  • 16 mushrooms fresh filleted
  • 3 cups of chicken soup
  • 3 1/2 cups of whipping cream
  • 2/3 of Cup of sherry
  • 1 Cup of morel fresh or dried (if they are dry and hydrated)

    Preparation

    Put a saucepan with butter and cool the bay leaves, black pepper, grated echallots and mushrooms.
    Once they are fried, add the wine and the chicken broth.
    Let it reduce to 1/3 part.
    Add the lyncot cream and let it boil until it thickens.
    In another pan, put the Oporto or Sherry wine and the chopped morels (leave some whole) and let it boil.
    Once it boils add a little of the cream sauce to this one.
    Collect the two sauces and add salt. Remove the whole morels and reserve.
    Cook the pasta until al dente.
    Once drained, put it in a pan with a little of the cream sauce to absorb it.
    Add the rest of the mushrooms and stir.

    PRESENTATION

    To serve on a platter, roll all the pasta with a serving fork and place in the center of the dish. Put the sauce on top and decorate with the mushrooms.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    887
    kcal
    44%
    Carbohydrates
    88.2
    g
    29%
    Proteins
    23.5
    g
    47%
    Lipids
    42.9
    g
    66%
    Fiber
    1.9
    g
    3.7%
    Sugar
    9.1
    g
    10%
    Cholesterol
    152
    mg
    51%
    Esha
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