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:
  1. 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.
  2. 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.
Vegetarian
Preparation Time: 15
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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:
  1. 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.
  2. 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.