Creamy Mushroom Paste
- Preparation time:10 minutes
- Cooking time:20 minutes
- Flow temperature:Hot dish
- Processing Type:Cooking
- Season:year round
Food is needed not only to fill the stomach, but also to warm the soul. Why not warm up on a cool spring day with a glass of light homemade wine and creamy - homemade mushroom paste.
Pre-set the water for pasta.
Mushrooms defrost, wash, leave them to drain in a colander.
Peel the onion, wash, finely chop and fry in butter. When the mushrooms "drain", add them to the pan, fry with golden onions.They will decrease in size by almost half, then you need to sprinkle them with white wine. Feel the scent? When the alcohol is evaporated, pour in a gentle cream, stirring the mushroom dressing slightly. Do not forget about nutmeg - enough pinch, salt, chopped parsley and lemon juice (half enough, but less possible, depending on the acidity you want to achieve. The main thing is to be unobtrusive).
Water for pasta is already boiling, salt it, pour out flour products, cook as much as written on the package to the state of the notorious al dente. On average, it takes about 10 minutes. Try, because the score goes on for seconds. It feels like macaroni should be slightly soft on the outside, but hard inside. It is important not to digest it. Drain the water without rinsing the paste.
The last step is to mix the creamy dressing with pasta so that it reaches the bottom and “wraps” in each macaroni, let it brew for a couple of minutes. It will just be enough for the pasta to absorb the delicate taste of cream and the aroma of mushrooms.
Serve, sprinkled with cheese, garnished with parsley and mushrooms (before cooking, I set aside a few, fried them separately and put them on top of the pasta).
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