Mushrooms are such that they can serve to accompany a plate without highlighting only, or become the protagonists as in this recipe for pasta with mushrooms in red wine, a starter that is very easy and quick to do, as most recipes pulp, and that will satisfy the most discerning diners. Serve these noodles with mushrooms in red wine bringing creaminess to the pasta with mascarpone cheese.
In the presentation we used the cream cheese on pasta, as we showed, that after the guest mix all the ingredients, or add the mascarpone to the pasta when still in the pot or strainer, mixing thoroughly to coat well. The pasta is creamy and smooth to match the intense flavor of the mushrooms in red wine, hope you feel encouraged to try it.
350 grams of noodles, 350 grams of mushrooms, 6 garlic, 200 grams of mascarpone cheese, 150 grams of red wine (quality), 2 sprigs fresh thyme, 1 c / c berries, pink pepper, freshly ground black pepper , pine nuts, extra virgin olive oil, salt and freshly grated cheese, semi soft. Prepare the mushrooms, cut the base and wash them well, then, being well dried, cut them into slices not too thin.
Peel the garlic and cut a bit thicker. Put a frying pan with a little olive oil to heat. Also put a pot of water to cook pasta. When the water starts to boil then add salt and pasta, move it with a spatula to prevent sticking and reduce heat, then drain and Water it with a thread of olive oil, without excess because then bring cream cheese.
Continues to put mushrooms in the pan with hot oil, garlic first giving off its scent, but immediately begins to incorporate the mushrooms and season to taste. Cook over medium heat until they are detached and the water evaporated, then add wine, pink peppercorns and thyme. Cook over medium heat until wine has evaporated.
Beat the mascarpone cheese with a little salt and pepper, you can add any herbs or spices if desired.
In the presentation we used the cream cheese on pasta, as we showed, that after the guest mix all the ingredients, or add the mascarpone to the pasta when still in the pot or strainer, mixing thoroughly to coat well. The pasta is creamy and smooth to match the intense flavor of the mushrooms in red wine, hope you feel encouraged to try it.
350 grams of noodles, 350 grams of mushrooms, 6 garlic, 200 grams of mascarpone cheese, 150 grams of red wine (quality), 2 sprigs fresh thyme, 1 c / c berries, pink pepper, freshly ground black pepper , pine nuts, extra virgin olive oil, salt and freshly grated cheese, semi soft. Prepare the mushrooms, cut the base and wash them well, then, being well dried, cut them into slices not too thin.
Peel the garlic and cut a bit thicker. Put a frying pan with a little olive oil to heat. Also put a pot of water to cook pasta. When the water starts to boil then add salt and pasta, move it with a spatula to prevent sticking and reduce heat, then drain and Water it with a thread of olive oil, without excess because then bring cream cheese.
Continues to put mushrooms in the pan with hot oil, garlic first giving off its scent, but immediately begins to incorporate the mushrooms and season to taste. Cook over medium heat until they are detached and the water evaporated, then add wine, pink peppercorns and thyme. Cook over medium heat until wine has evaporated.
Beat the mascarpone cheese with a little salt and pepper, you can add any herbs or spices if desired.
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