Mushroom sauce is quite capable of giving the pasta such an unusual taste that it would be appropriate to serve such a seemingly everyday dish to the festive table. To do this, you just need to take quality products, and decorate the finished dish with parsley or dill and halves of cherry tomatoes.
Pick your recipe
You will need
-
- 250 g of fresh mushrooms;
- 1 small onion;
- 2 cloves of garlic;
- 1 bunch of parsley;
- 50 g oils;
- 100 ml of dry white wine;
- 3 tbsp. l cream
- salt
- pepper;
- 100 g of cheese;
- some parmesan;
- 400-500 g tagliatelle.
Instruction manual
1
For cooking, it is best to take fresh forest mushrooms, which have a strong aroma and do not need preliminary boiling. For example, porcini mushrooms or chanterelles. In extreme cases, you can take ordinary champignons from the supermarket, but you need to be prepared that the dish tastes more fresh and less aromatic. Therefore, in the absence of fresh mushrooms, it is better to use dried ones, especially since they will require very little, 30-40 grams will be sufficient.
2
Peel the mushrooms, rinse them well and soak for 1 hour in warm water.
3
Peel onions and garlic, chop them thoroughly with a knife. From a bunch of parsley, pinch off all the leaves, cut into thin ribbons. Melt in a pan 30 g butter, stew on it prepared garlic with onions until a light yellow color.
4
Squeeze the mushrooms thoroughly from excess water, cut into small pieces and send to the pan to the languishing onions and garlic, lightly fry them. Do not pour out the remaining water from the mushrooms, it will still be useful to you.
5
Pour white wine into the fried mushrooms and simmer until it evaporates. If you took dried mushrooms for a dish, then add to the pan and set aside the water in which you soaked them. Otherwise, the mushrooms will not have enough fluid, they will remain harsh. In a ready-made sauce, add parsley, season it with cream, salt and pepper, after which the fire under the pan can be turned off.
6
With this sauce, you can serve any kind of pasta, but it is best to take tagliatelle - wide, long noodles. Boil it in boiling salted water until al dente. This word designates such a degree of pasta readiness, when they are almost cooked and only their core remains slightly damp.
7
Drain the prepared tagliatelle, transfer the pasta to a heated bowl. Add to them any young grated cheese, 2 tbsp. l Parmesan and the remaining 30 g of butter.
8
Mix everything well. Arrange on plates, top with cooked mushroom sauce and serve immediately.
note
Mushroom dishes are not recommended to be reheated, so you need to cook the sauce as much as you can eat at a time.