A quick creamy mushroom pasta with sautéed mushrooms, cream and Parmesan. The velvety sauce and earthy mushroom flavor make it a practical favorite for everyday meals and simple dinners with guests.
Bring plenty of salted water to a boil and cook the pasta until al dente. Reserve a ladleful of pasta water before draining.
Melt the butter in a large pan. Sauté the sliced mushrooms over high heat until their liquid evaporates and they turn golden brown. Add the finely chopped garlic and cook until fragrant.
Lower the heat and add the heavy cream. When it begins to simmer gently, stir in the Parmesan, salt and black pepper. If the sauce thickens, add some of the reserved pasta water until it reaches the desired consistency.
Add the drained pasta to the sauce and toss to coat. Remove from the heat, garnish with finely chopped parsley and serve hot.
Important: Sauté the mushrooms over high heat with space between them rather than crowding the pan. This helps their liquid evaporate so they brown instead of steam. Contains gluten and dairy. Cream sauces thicken as they stand; loosen the sauce with a little milk when reheating.
Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu.
Belirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti. Bekletme süresini kısalttım, yine de güzel açıldı.
Bu tarifin klasik versiyonunu farklı biliyordum, yine de denemek güzeldi. Bazı yorumlardaki kadar kolay değildi, biraz pratik gerektiriyor.
Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere. Belirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti.
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