This is the best mushroom pasta ever: pasta cooked in mushroom broth and then finished in a cream and mushroom broth based sauce with freshly fried mushrooms.
Ingredients for the mushroom broth
250 g mushrooms
from the package of dried porcini: only the dust and the very small bits
the water used to rehydrate the porcini
1 kg water
3 tablespoons soy sauce
pinch of thyme
cook for 1 hour to make a broth, strain, reduce to half
150 grams pasta of your choice
half of the reduced mushroom broth
cook al dente
250 g fresh brown mushrooms
fry in a pan
50 g white wine
200 g cream
half of the reduced mushroom broth
Salt & pepper
add
finally add the cooked pasta and some pasta water if needed
original recipe: https://schlaraffenwelt.de/steinpilz-pasta-rezept/
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