Creamy fettuccine with pecorino cheese, mushroom sauce, parmesan flakes, roasted vine tomatoes
As long as this wild flora resists breeding, cultivation, until then mushroom going will remain the adventure of resistance! a form of eternity.(Peter Handke)
Welcome back.
Today I propose a first course simple to prepare and fast. One of those dishes that are able to make you look great even on important occasions: fettuccine with parmesan and mushroom cream. Imagine many beautiful mixed mushrooms sautéed with just a clove of garlic and a little parsley to enhance the flavor and a velvety Parmesan cream to tie the fettuccine to mushroom dressing: a mouth-watering goodness that will take you away for a maximum of half an hour.
Perfect on many occasions: from family dinners, to Sunday lunch up to the most important anniversaries, these fettuccine with parmesan and mushroom cream will be one of your jokers in the kitchen. A dish to never go wrong. I recommend: always keep a pack of mixed mushrooms in the freezer. Come on, save yourself to the recipe of these fettuccine with parmesan cream and mushrooms so you can prepare them too and share them on social media to make them known to your friends. 😉
INGREDIENTS
200 g fettuccine200 g frozen or fresh mixed mushrooms40 g parmesan1 clove of garlicroasted vine tomatoessaltpepperoilparsley
PREPARATION
Pour a tablespoon of oil into the pan and fry a clove of garlic inside.When the garlic is blond, add the mushrooms. Salt just and add a few stalks of parsley. Let the mushrooms cook over low heat, without adding water for about 15-20 minutes in the case of frozen mushrooms, a little less if you are using fresh mushrooms. When the mushrooms are cooked, remove the clove of garlic, the stalk of parsley and turn off the heat. In the meantime, you can put a pot of salted water for fettuccine on the stove and cook them as soon as it comes to a boil. While the fettuccine are cooking, prepare the Parmesan cream: in a small bowl put the Parmesan cheese and season with a pinch of salt and pepper. Then start adding a little cooking water at a time, stirring with a fork. Add water until the Parmesan cheese is transformed into a thick, lump-free cream. Drain the fettuccine al dente and keep aside a ladle of cooking water. Pass them in the pan with the mushrooms and sauté them for a few minutes. Add the Parmesan cream and stir. If necessary, add a little pasta cooking water. Your fettuccine should be creamy. The fettuccine with parmesan and mushroom cream are ready. Finish with a little roasted vine tomatoes and... Enjoy your meal!
As long as this wild flora resists breeding, cultivation, until then mushroom going will remain the adventure of resistance! a form of eternity.
(Peter Handke)
Welcome back.
Today I propose a first course simple to prepare and fast. One of those dishes that are able to make you look great even on important occasions: fettuccine with parmesan and mushroom cream. Imagine many beautiful mixed mushrooms sautéed with just a clove of garlic and a little parsley to enhance the flavor and a velvety Parmesan cream to tie the fettuccine to mushroom dressing: a mouth-watering goodness that will take you away for a maximum of half an hour.
Perfect on many occasions: from family dinners, to Sunday lunch up to the most important anniversaries, these fettuccine with parmesan and mushroom cream will be one of your jokers in the kitchen. A dish to never go wrong. I recommend: always keep a pack of mixed mushrooms in the freezer. Come on, save yourself to the recipe of these fettuccine with parmesan cream and mushrooms so you can prepare them too and share them on social media to make them known to your friends. 😉
INGREDIENTS
200 g fettuccine
200 g frozen or fresh mixed mushrooms
40 g parmesan
1 clove of garlic
roasted vine tomatoes
salt
pepper
oil
parsley
PREPARATION
Pour a tablespoon of oil into the pan and fry a clove of garlic inside.
When the garlic is blond, add the mushrooms. Salt just and add a few stalks of parsley. Let the mushrooms cook over low heat, without adding water for about 15-20 minutes in the case of frozen mushrooms, a little less if you are using fresh mushrooms. When the mushrooms are cooked, remove the clove of garlic, the stalk of parsley and turn off the heat. In the meantime, you can put a pot of salted water for fettuccine on the stove and cook them as soon as it comes to a boil. While the fettuccine are cooking, prepare the Parmesan cream: in a small bowl put the Parmesan cheese and season with a pinch of salt and pepper. Then start adding a little cooking water at a time, stirring with a fork. Add water until the Parmesan cheese is transformed into a thick, lump-free cream. Drain the fettuccine al dente and keep aside a ladle of cooking water. Pass them in the pan with the mushrooms and sauté them for a few minutes. Add the Parmesan cream and stir. If necessary, add a little pasta cooking water. Your fettuccine should be creamy. The fettuccine with parmesan and mushroom cream are ready. Finish with a little roasted vine tomatoes and... Enjoy your meal!
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