John Myers
Mushrooms with Pasta and Lettuce
The perfect mushrooms with pasta and lettuce recipe with a picture and simple step-by-step instructions.
- 250 g Noodles (here: Zabler wedding noodles)
- 1 tsp Salt
- 1 tbsp Butter
- 250 g Beef meat
- 1 Onion (approx. 50 g)
- 1 Clove of garlic
- 1 bunch Chives (approx. 50 g)
- 2 tbsp Peanut oil
- 1 tsp Clear meat soup (here: from Maggi)
- 250 g Cooking cream (here: Von Weihenstephan)
- 0,5 tsp Salt
- 0,25 tsp Pepper
- Possibly chives for garnish
For the salad: (For 2 people)
- 2 tbsp Chives rolls
- 50 g Lamb’S lettuce
- 2 Cherry tomatoes
- 1 Kiwi
- 1 Tangerine
- Vinaigrette:
- 1 tbsp Mayonnaise
- 0,25 tbsp Mustard
- 2,5 tbsp Olive oil
- 0,5 tbsp Sugar
- 0,5 tbsp Maple syrup
- 0,5 tbsp Light rice vinegar
- Cook the pasta in salted water (1 teaspoon) according to the instructions on the package, drain and toss in butter (1 teaspoon) in a hot saucepan. Peel and finely dice the onion and clove of garlic. Wash the chives, dry on kitchen paper and cut into rolls. Possibly save some stalks for garnish. Clean / brush and quarter the mushrooms. Heat peanut oil (2 tbsp) in a pan and fry the onion and garlic cubes in it. Add the meat and fry until crumbly. Mix the ground meat and onion-garlic cubes, add the mushrooms and stir-fry vigorously. Sprinkle with the broth (1 teaspoon) and pour the cream (250 g) on top. Add chive rolls and season with salt (½ teaspoon) and pepper (¼ teaspoon). Finally fold in the prepared pasta and serve garnished with chives. Serve with a salad. Clean / wash the ingredients for the salad and distribute between 2 salad bowls. Mix the vinaigrette and distribute / drip over the salad bowls just before serving.
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