The mushroom sauce is quite capable to impact to paste so unusual relish that quite appropriate will be to serve such, apparently, everyday dish and to a holiday table. For this purpose it is only necessary to take quality products, and to decorate a ready-to-eat meal with greens of parsley or fennel and halves of cherry tomatoes.
It is required to you
- 250 g of fresh mushrooms;
- 1 small bulb;
- 2 garlic gloves;
- 1 bunch of parsley;
- 50 g of settlement of oil;
- 100 ml of white dry wine;
- 3 tablespoons of cream;
- salt
- pepper;
- 100 g of cheese;
- it is a little parmesan;
- 400-500 g of tagliatelle.
Instruction
1. For preparation of a dish it is the best of all to take the fresh forest mushrooms having strong aroma and not needing preliminary boiling. For example, cepes or chanterelles. As a last resort, it is possible to take also usual champignons from supermarket, but it is necessary to be ready that on taste the dish will turn out more leavened and not such fragrant. Therefore in case of lack of fresh mushrooms, it is better to use dried especially as it will be required them very little, there will be 30-40 grams enough.
2. Clean mushrooms, well wash out them and wet for 1 hour in warm water.
3. Peel onions and garlic, carefully crush them by means of a knife. From a bunch of parsley pinch off all leaves, cut with thin ribbons. Kindle in a frying pan 30 g of a desi, a pripustita on it prepared garlic with onions to a light yellow shade.
4. Carefully wring out mushrooms from surplus of water, cut small pieces and send to a frying pan to the pining onions and garlic, slightly fry them. Don't pour out the water which remained from mushrooms, it still is useful to you.
5. In the fried mushrooms pour in white wine and you extinguish until it isn't evaporated. If for a dish you took dried mushrooms, then add to a frying pan and the set aside water in which you presoaked them. Otherwise mushrooms will lack liquid, they will remain harsh. Add parsley to almost ready sauce, fill it with cream, salt, pepper then fire under a frying pan can be switched off.
6. With such sauce it is possible it is possible to give any kind of paste, but it is the best of all to take tagliatelle – broad, straight noodles. Boil it in the boiling added some salt water to a condition of al-dente. By this word designate such degree of readiness of pasta when those already almost cooked and only the core at them remains slightly dampish.
7. Drain water from ready tagliatelle, shift pasta in the warmed-up bowl. Add to them any green grated cheese, 2 tablespoons of parmesan and the remained 30 g of a desi.
8. Well mix everything. Spread out on plates, flavor from above with the prepared mushroom sauce and at once give to a table.