Friday, May 6, 2011

Macaroni with mushroom cream sauce

Macaroni and mushroom cream sauce. 30 grams butter, 1 tablespoon olive oil, 3 shallots into rings (I got 2 green onions winter), 300 grams sliced mushrooms, salt, pepper, nutmeg, 250 grams of macaroni, 1 teaspoon flour 200 ml of thick cream, 2 tablespoons of Oporto, 80 grams of sun-dried tomatoes preserved in oil, drained and chopped 2 tablespoons chopped parsley.

Put warm water in sufficient quantity to cook the pasta and when it boils add the salt and a little oil. Bring to boil the pasta stirring occasionally to ensure secure loose. Once cooked, drain and if it is to be used to stop the cooking immediately under running cold water. Book. In a large deep skillet (then add the cooked pasta) put the butter and oil.

Add the onion and saute over low heat stirring occasionally until tender. Add the mushrooms and cook over low heat 2 to 3 minutes. Season. When we put the salt, the mushrooms will release water. Let it evaporate a little and add the flour. Cook a minute to be no raw flour. Remove from heat and add cream and stir constantly Oporto.

Replace the frying pan and add chopped tomatoes and nutmeg. Cook 8 minutes over low heat stirring often. Put the reserved pasta over the sauce and cook a few minutes all together. Just before serving sprinkle with chopped parsley.

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