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Pappardelle ai funghi Porcini
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Aprilia
@aprilia- Ingredients
- Recipe
- Fresh Noodles600 g
- Bag of Funghi Porcini (frozen)1 unit(s)
- Fresh Sour Cream35 ml
- Butter to taste
- Olive Oil to taste
- Vegetable Broth Dice1/2 unit(s)
- Parsley to taste
- Garlic Clove4 unit(s)
- Salt and pepper to taste
- Defrost the mushrooms in a pan with oil and butter. salt.
- Cook for a few minutes until lightly browned.
- Add the chopped garlic and part of the parsley and cook for another 2 or 3 minutes.
- Take some of the mushrooms (1/5) and beat them with the 35ml of cream. Add vegetable broth until it takes on a creamy sauce consistency (like the one in the photo)
- Add the sauce to the whole mushrooms, add more butter and leave on low heat.
- Bring salted water to a boil and, as soon as it comes to a boil, dip in the fresh pasta. Cooking takes less than a minute after the water comes back to a boil, so keep an eye on it.
- Mix the pasta with the sauce, add salt and pepper and more chopped parsley on top.
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