Salad of Fusili and Mushrooms with Fumè de Guajillo

Name: Salad of Fusili and Mushrooms with Fumè de Guajillo
Prep time: 31 min
Cook time: 31 min
Yield: 4
Cuisine: Mexicana
Ingredients: 250 grams fusilli pasta, La Moderna®; 250 grams fresh mushroom; 4 guajillo chilies; 5 cloves garlic; 10 grams parmesan cheese, in thin sheets; 2 cups baby spinach; 1/2 cups olive oil; 1/2 onions; 1 pinch salt; 3 liters Water, boiling; to taste shrimp, cooked and peeled

20 mins

11 mins

Low

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Marisol Lucero Ceballos

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This recipe was made for the first time, when we received unexpected from far away and came tired and with a lot of appetite, by the time there were no shops or open markets and the ingredients of this recipe was the only thing I found in my pantry at that time, only I took 20 minutes to do it and to my surprise it was a success and now I use it as an entrance or a side dish.

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Ingredients

4 portions

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Preparation

Bring the water to a boil and cook the pasta for 11 minutes.

Chop the garlic finely, the guajillo chiles, the mushrooms reserving 4 pieces to decorate, chop the onion in small cubes.

Heat the olive oil in a pan and add the chilies until they are fried without getting burnt because they become bitter. When they release color in the oil, remove the chili and add the garlic and onion in the remaining oil. when the onion is transparent, add the sliced and whole mushrooms , season with salt.

Apart drain the pasta already cooked stir with the previous preparation of mushrooms.

Finally put a bed of baby spinach, on this the preparation of fusilli and mushrooms, decorate with a whole mushroom, slices of Parmesan cheese and a little chilli peppers that will loosen the preparation when making it.

TIPS

If you want to convert this salad or a main dish add shrimp cooked to your liking, grill, steam iron with a touch of fresh garlic and butter. Or you can use it as a garnish for chicken. fish, or a good cut.