Pasta with mushrooms and cream
Ingredients (Serves 4):
- 350 g. pasta
- 2 tbs extra virgin olive oil
- 1 minced garlic clove
- 250 g. sliced champignon mushrooms
- 100 ml. fresh cream
- 1/2 cup white wine
- 30 g. minced parsley
- salt
- black pepper
- 50 g. grated Parmesan cheese
Preparing:
- Bring a pot with salted water to a boil and cook the pasta al dente. Meanwhile, heat the oil in a pan large enough to hold the pasta too. Add the garlic and 1/2 tablespoon parsley and cook for a minute or so - the garlic should not brown too much. Then add the mushrooms and stir for a few minutes. Pour the wine and sprinkle with salt. Cook for 6-7 minutes over medium heat.
- When the mushrooms are done and tender, add the cream, 1 tablespoon of the cooking water from the pasta and stir for 1 minute over medium heat. Remove the garlic. Drain the pasta and pour it in the pan with the mushrooms with a little cooking water. Stir quickly over medium heat. Sprinkle with the remaining parsley and serve. Top with grated Parmesan.
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Pasta with mushrooms and cream
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Ingredients (Serves 4):
- 350 g. pasta
- 2 tbs extra virgin olive oil
- 1 minced garlic clove
- 250 g. sliced champignon mushrooms
- 100 ml. fresh cream
- 1/2 cup white wine
- 30 g. minced parsley
- salt
- black pepper
- 50 g. grated Parmesan cheese
Preparing:
- Bring a pot with salted water to a boil and cook the pasta al dente. Meanwhile, heat the oil in a pan large enough to hold the pasta too. Add the garlic and 1/2 tablespoon parsley and cook for a minute or so - the garlic should not brown too much. Then add the mushrooms and stir for a few minutes. Pour the wine and sprinkle with salt. Cook for 6-7 minutes over medium heat.
- When the mushrooms are done and tender, add the cream, 1 tablespoon of the cooking water from the pasta and stir for 1 minute over medium heat. Remove the garlic. Drain the pasta and pour it in the pan with the mushrooms with a little cooking water. Stir quickly over medium heat. Sprinkle with the remaining parsley and serve. Top with grated Parmesan.