What to Buy1. Pasta - 250 grams
2. Cream 15% - 250 grams
3. Mushrooms - 1 package or 300 grams loose
4. Onion - 1 medium onion
5. Butter - 25 grams
6. Olive oil - 4 tablespoons
7. Salt - 1 teaspoon
8. Black pepper - 0.5 teaspoon
9. Garlic - 2 heads
10. Nutmeg - 1/8 teaspoon
How to Make It1. Bring 2 liters of water to a boil, salt it with 2 teaspoons and add the 250 grams of pasta, keep the heat around medium, not more, about 6-7; it will be ready in 7-8 minutes - check that the pasta is cooked, drain in a colander and rinse with water, you can drizzle with a tablespoon of olive oil and mix well
2. While the pasta cooks, you can make the sauce: clean the mushroom caps, pull off the stems, then slice the caps and stems
3. Peel and finely chop the onion
4. Finely chop the garlic too
5. Heat 4 tablespoons of olive oil in a medium pan, 26+ cm, add the butter, mix well, and after a couple of minutes once the pan is hot, at around setting 7, add the onion. Sauté, stirring, for about two minutes, add the garlic and cook one more minute, stirring the whole time.
6. Add the mushrooms and mix well with the onion and garlic, season with half a teaspoon of salt and a quarter teaspoon of black ground pepper, an eighth of a teaspoon of ground nutmeg; after 2-3 minutes the mushrooms will release their juices, cook for another 3 minutes, stirring, until the mushrooms reduce down
7. Add the cream and lower the heat (to 4) so the cream doesn't boil but slowly reduces. Cook for another 2 minutes, stirring well
8. Add the pasta to the sauce and mix well!
9. Plate it and sprinkle with Parmesan to taste
Ready! Enjoy your meal!!!
2. Cream 15% - 250 grams
3. Mushrooms - 1 package or 300 grams loose
4. Onion - 1 medium onion
5. Butter - 25 grams
6. Olive oil - 4 tablespoons
7. Salt - 1 teaspoon
8. Black pepper - 0.5 teaspoon
9. Garlic - 2 heads
10. Nutmeg - 1/8 teaspoon
How to Make It1. Bring 2 liters of water to a boil, salt it with 2 teaspoons and add the 250 grams of pasta, keep the heat around medium, not more, about 6-7; it will be ready in 7-8 minutes - check that the pasta is cooked, drain in a colander and rinse with water, you can drizzle with a tablespoon of olive oil and mix well
2. While the pasta cooks, you can make the sauce: clean the mushroom caps, pull off the stems, then slice the caps and stems
3. Peel and finely chop the onion
4. Finely chop the garlic too
5. Heat 4 tablespoons of olive oil in a medium pan, 26+ cm, add the butter, mix well, and after a couple of minutes once the pan is hot, at around setting 7, add the onion. Sauté, stirring, for about two minutes, add the garlic and cook one more minute, stirring the whole time.
6. Add the mushrooms and mix well with the onion and garlic, season with half a teaspoon of salt and a quarter teaspoon of black ground pepper, an eighth of a teaspoon of ground nutmeg; after 2-3 minutes the mushrooms will release their juices, cook for another 3 minutes, stirring, until the mushrooms reduce down
7. Add the cream and lower the heat (to 4) so the cream doesn't boil but slowly reduces. Cook for another 2 minutes, stirring well
8. Add the pasta to the sauce and mix well!
9. Plate it and sprinkle with Parmesan to taste
Ready! Enjoy your meal!!!
