Authentic Porcini and Cream Pasta
Authentic Porcini and Cream Pasta

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Authentic Porcini and Cream Pasta is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Authentic Porcini and Cream Pasta is something that I have loved my whole life.

Porcini Mushrooms with Cream and Parmesan. This elegant sauce showcases the earthy flavor of dried porcini mushrooms in the simplest manner A small amount of cream is swirled in at the last minute to enrich the earthy mushrooms. A generous dusting of parmesan in this creamy porcini.

To begin with this recipe, we have to prepare a few ingredients. You can have authentic porcini and cream pasta using 17 ingredients and 18 steps. Here is how you cook that.

Composition needed to cook Authentic Porcini and Cream Pasta:

  1. 100 grams Pasta (long or short)
  2. 7 grams Dried Porcini mushrooms
  3. 30 ml A. Extra virgin olive oil
  4. 1 clove Garlic (crushed with the back of your knife)
  5. 1/6 medium Onion (sliced)
  6. 30 grams Prawns or chicken thigh (prepare beforehand/ cut into bite sizes)
  7. 30 ml White wine
  8. 50 ml B. Double cream
  9. 40 ml B. Milk
  10. 1 pinch Stock powder…B
  11. 5 grams Salted butter…B
  12. 1/3 tsp Plain flour (look at Helpful Hints)
  13. 1 Salt…C
  14. 1 to tatste Pepper…C
  15. 1 Black pepper
  16. 1 Parsley (optional)…D
  17. 1 a(as needed) Parmesan cheese (optional)…D

Vælg mellem et stort udvalg af lignende scener. Pasta funghi porcini / porcini mushroom, petit pois and cream. Types of pasta Pasta funghi porcini. quantity. Traditional Italian creamy pasta with meat and mushrooms.

Steps to serve Authentic Porcini and Cream Pasta:

  1. Cover the dried porcini in more than 60 ml of lukewarm water for at least 30 minutes to dehydrate.
  2. After they have softened, drain the mushrooms. Save the soaking water for later use.
  3. Put 3 L of water into a large pot and bring to the boil. Just before it comes to the boil add 2 tablespoons of salt (1 % to the water).
  4. The amount of salt in the pasta cooking water is a factor in deciding the resultant taste. Measure the salt precisely. *After (3) comes to the boil turn the heat to very low. Keep it constant.
  5. Put A ingredients in a cold frying pan. Place the pan over a low heat and cook slowly until the garlic infuses its flavour into the oil.
  6. After the bottom side of the garlic is golden brown turn over. Remove the garlic after both sides are golden brown.
  7. Add the onion to (6) and sprinkle with C ingredients. Stir gently.
  8. Add the prawns or chicken to (7) and sprinkle with C ingredients. * Put the chicken in with the skin sides down. Keep the heat lowish medium heat…
  9. Add the white wine to (8) and cover with a lid. Steam the content of the pan and turn over the prawns or chicken half way through.
  10. Meanwhile add the pasta to (4). Cook until al dente and drain the pasta 30 seconds to 1 minute earlier than the package instruction says. Cook the pasta over a low heat.
  11. After (9) prawns or chicken are cooked through add (2) porcini and 50 ml of the soaking water.
  12. When (11) starts to bubble turn the heat to low. Add B ingredients and heat slowly.
  13. When it starts to bubble around the edges of (12) frying pan turn off the heat. Just before the pasta is cooked, add the flour and stir quickly.
  14. Drain the pasta in a colander quickly (do not drain completely) and transfer the pasta including some of its cooking water to (13). Cook over a lowish medium heat.
  15. When (14) starts to bubble and thickens, turn the heat off. Transfer to a serving dish and sprinkle with coarsely ground pepper.
  16. Sprinkle with D ingredients, which are optional. The fragrant porcini will make a luxurious dish ^^
  17. I like to use both prawns and chicken, but enjoy different ingredients such as other kinds of mushrooms.
  18. for porcini and cream risotto. Please have a try.

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