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Pasta with Mushroom Cream Sauce and Salad (Helena Fürst)

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Pasta with Mushroom Cream Sauce and Salad (Helena Fürst)

The perfect pasta with mushroom cream sauce and salad (helena fürst) recipe with a picture and simple step-by-step instructions.

  • 1 packet Pasta
  • 750 g King oyster mushrooms
  • 500 ml Cream
  • 200 ml Vegetable broth
  • 500 g Parmesan
  • Coarse sea salt
  • Pepper from the grinder
  1. Put the water for the pasta in a large saucepan and let it boil. During this time, cut the herb charlets into slices (do not wash!) Heat olive oil in a pan and steam the mushrooms in it until they let water. Deglaze with the stock and cream and let it boil down. Season to taste with salt and pepper. Pour the pasta into the bubbling water and let it cook al dente. Drain immediately, arrange on plates and pour the mushroom sauce over them. Scatter Parmesan on top.
Dinner
European
pasta with mushroom cream sauce and salad (helena fürst)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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