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Linguine with shimeji, cherry tomatoes and broccoli
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
5 servings
Roberta Medeiros
@robertanutrichef- Ingredients
- Recipe
- Fresh Pasta Linguine500 g
- Shimeji mushrooms02 g
- Broccoli02 cup
- Cherry tomato or preferred01 cup
- Gems02 unit(s)
- Sour cream100 g
- grated cheese02 tablespoon
- soy sauce04 tablespoon
- Salt to taste
- Basil to taste
- Onion1/2 cup
- Olive oil to taste
- Start the process by cutting and separating the shimeji stalks until they are well separated. Shimeji is delicate, so this process can be done with your hands, set aside.
- Chop the onion, take it to a pan and sauté it with the oil until it becomes transparent and then add the shimeji and sauté until the water reduces, when the water that comes out of the mushroom is drying add the soy sauce, 1/4 cup of water, when the water is reduced by half add the cherry tomatoes, the cream of milk and turn off the heat. Adjust the salt if necessary as the soy sauce has a lot of salt.
- Cut the broccoli into small stalks, cook preferably in steam, when it is al dente or to the point of your preference, remove from the heat, drain and immerse in ice water preferably with ice to stop the cooking and maintain the texture, leave it in the water chilled for about 5 minutes then drain again.
- Beat the 2 egg yolks and the grated cheese with a fork.
- Pour the dough on a platter and add the shimeji preparation, the broccoli, the mixture of the yolks with the grated cheese and mix delicately. Finish with basil to taste.
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