Description
Passion for pasta continues! This time I propose to fill with favorite pasta sweet sauce of cream, mushrooms and white wine.
Ingredients
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Pasta
150 g
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Mushrooms
120 g
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Cream
150 ml
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Dry white wine
2 Tbsp
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Onion
0.5 piece
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Parsley
-
Nutmeg
-
Flour
-
Sugar
0.5 tsp
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Black pepper
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Butter
1 tsp
Cooking
Finely chopped onion fry in vegetable oil.
Cut mushrooms together with legs quartered circle.
Ready onions put off in a separate bowl and in the pan put sauté the mushrooms. If you bought dried/frozen mushrooms, then soak/defrost them according to the instructions on the package.
Finely chop the parsley and together with the sauteed mushrooms added to the pan to the onions.
Again in the pan pour the cream and white wine. Very carefully (literally grain by grain) add a pinch of flour to prevent it from becoming a lump. There also throw a couple pinches of sugar. Stirring constantly, bring to a boil.
Once the sauce is boiling, pour into it a mixture of onion, mushrooms and parsley. Salt, pepper. Making a small fire and the way it all quietly, quietly extinguished, while we do the pasta.
Boil the pasta in salted water. As soon as they are ready, drain off water, pressing the lid onto the pot. In a colander to discard is not necessary.
Throw in the saucepan for the pasta with a knob of butter and add the sauce from the pan.
Mix everything.
Spread on a plate. In my version of the dish is decorated with capers and caviar (don't worry, not a sturgeon, but only cheap caviar fish pingora. It adds nothing but looks impressive).
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