Recipe for pasta with mushrooms: creamy pasta sauce in just one pot

Köln –

The summer is slowly saying goodbye and little by little there are fresh mushrooms on the market or in the supermarket: chanterelles, king oyster mushrooms, porcini mushrooms, oyster mushrooms, button mushrooms. They are all excellent for this creamy pasta dish.

With a one-pot pasta, all the ingredients, including the noodles, come together in one pot. The starch in the pasta, which remains in the cooking water, creates a creamy sauce at the end. All types are actually suitable as mushrooms. Today I opted for mushrooms and dried porcini mushrooms, the latter bring a lot of mushroom taste.

To do this, I first fry the mushrooms, garlic and spring onions – this gives the sauce a nice roasted aroma. When the noodles are soft, I stir in some cheese to make the dish even creamier. At the end, parsley and a little lemon zest ensure a slightly fresh note.

Ingredients for 3 – 4 servings:

30 g porcini mushrooms (dried), 250 g mushrooms (brown), 2 cloves of garlic, 3 spring onions, 15 g parsley (flat), 1/2 organic lemon,
150 g Gruyère, 2 tbsp butter, 3 tbsp white wine (dry), 750 ml vegetable stock, 250 g linguine, salt, pepper


1. Pour boiling water over the porcini mushrooms to cover them and allow them to soften.

2. Remove any dirt from the mushrooms with kitchen paper and cut them into thin slices. Peel the garlic and also cut into thin slices. Wash and dry the spring onions and cut the light part into thin rings.

3. Wash the parsley, shake dry and roughly chop the leaves. Rinse the lemon in hot water, dry it and grate about 1 pinch (or more if you like) from the peel. Roughly dice or grate the cheese.

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4. In a large saucepan, melt the butter and sauté the mushrooms over high heat until brown. Reduce heat. Add the garlic and spring onions and sauté for about 5 minutes. Stir occasionally.

5. Deglaze the whole thing with 3 tbsp white wine and let it boil down completely so that there is no liquid left. Squeeze out the water from the soaked porcini mushrooms and add to the pot. Roughly chop the porcini mushrooms and add them as well.

6. Pour in the vegetable broth, add the noodles to the pot and bring to the boil. When the noodles are completely covered with vegetable broth, put the lid on the pot and cook the noodles al dente for about 10 minutes. Stir again and again.

7. The noodles should then bathe in a generous amount of sauce. If not, add some hot broth or water. Then stir in the cheese and let it melt. Before serving, add the parsley and lemon zest and season the pasta with salt and pepper. (dpa/tmn)

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