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Deborah

Deborah Dana

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Recipe of Pasta with Creamy Mushroom Sauce
Recipe

Pasta with Creamy Mushroom Sauce

30 mins
Half
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A rich pasta with wild mushroom sauce, cream and sherry.
Learn more about Deborah Dana

Ingredients

4 portions
  • 2 cups short pasta
  • 300 grams mushroom, or porcini, or mixed
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1/2 tablespoons fresh thyme, chopped
  • 3 tablespoons sherry
  • 1 cup cream
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cups parmesan cheese, grated
  • salt, to taste
  • black pepper, to taste

Preparation

Soak the mushrooms in a bowl of water and with a brush clean them carefully. Remove from the water and thickly chop.
Heat in a skillet over medium heat 1/2 tablespoon butter and oil. Add half the mushrooms, season with salt and pepper and cook for 5-6 minutes or until the mushrooms are golden brown. Remove from the pan and repeat with the other half of the mushrooms.
Return the pan to medium heat and add the remaining butter and olive oil. Add the echallot, and the thyme and cook until the echallot is lightly browned (3 minutes). Add the sherry and continue cooking for 1 minute.
Add the mushrooms to the pan, the cream and season with salt and pepper. Cook for 2-4 minutes. Add the parsley and keep warm.
Boil a large pot with plenty of water and plenty of salt. Cook the pasta there until it is at its point (al dente). Strain the pasta and add the sauce of the mushrooms and mix.

PRESENTATION

At the time of serving, add the grated Parmesan cheese paste.

TIPS

Follow the instructions so that your pasta is al dente, that is to say at your point, for this you never overcook it.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (7)
Anonymous
16/02/2016 21:32:47
Rikisimo yomy yomy Rikysimo yomy yomy
Anonymous
16/02/2016 11:21:48
Por que la salsa de la foto es trosada???? Esa crema parece un pure, ademas tiene un color rosado como si hubiere usado crema de pimiento o paprika o algun otro colorante vegetal. ?????
Lea Maus
15/04/2014 08:27:33
A través de Android El echalot es el cebollín... :-)
GRISELDA PEREZ MATSUI
08/10/2013 13:50:33
duda que es el echallot?
Ana Lozz
25/09/2013 21:54:41
QUE DELICIA! EXCELENTE RECETA
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