Portobello pasta in mushroom sauce
The most mushroom pasta in Italy, which goes well with the mushroom hunting season in Russia. A great reason for a basket of white or chanterelles to play a new role. But champignons from the supermarket are also great.
We take first-class pasta, ready-made Portobello mushroom sauce, add our favorite mushrooms, and ... the vegetarian dish is ready. And also exquisite, tasty, Italian, autumnal, magical, amazing.
Set for cooking "Pasta" Portobello "in mushroom sauce".
Ingredients: pasta from durum wheat flour of group A of the premium "Spiral" (durum wheat flour for premium pasta, drinking water); sauce based on vegetable oils - mushroom sauce "Portobello" (drinking water, refined deodorized sunflower oil, glucose, thickeners (E1422, xanthan gum, guar gum), salt, sugar, onions, dried mushrooms, green onions, egg yolk , yeast extract, soybeans, wheat, acidity regulator acetic acid, maltodextrin, antioxidants (citric acid, E319, E385), paprika extract dye, flavorings, preservatives (potassium sorbate, sodium benzoate) The product may contain traces of peanuts, mustard, sesame , milk, shellfish, nuts, crustaceans, fish, celery and their products.
Additionally, you will need: mushrooms mushrooms 300 g, milk / cream 10% 100 ml, vegetable oil 2-3 tbsp. l., hard cheese, herbs to taste.
- Add pasta to boiling salted water.
- Cook for 7-9 minutes.
- Fry the mushrooms cut into thin slices in heated vegetable oil until tender, salt to taste.
- Add sauce, milk (or cream). Stir and simmer for 2-3 minutes. Add boiled pasta, mix thoroughly, heat and remove from heat.
- Place on a serving dish. Sprinkle with grated cheese and herbs if desired.
Try cooking with wild mushrooms too!
