Description
I reworked a recipe from Julia Vysotskaya. She offered to take mushrooms and dry pasta in equal proportions and, respectively, the dish wasn't called "chanterelles with pasta" and "pasta with chanterelles." And it already will agree, is quite another matter... and something else has changed in detail, bringing the recipe to our reality...
Ingredients
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Pasta
200 g
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Mushrooms
700 piece
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Garlic
2 tooth
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Cheese
150 g
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Vegetable oil
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Butter
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Parsley
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Salt
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Black pepper
Cooking
We will need this...
Chanterelles clean, wash, and those that are larger, cut.
Heat oil and butter and fry them finely chopped garlic for 2 minutes.
Add the chanterelles and just as they should be salt and pepper. Stir for about 5 minutes and hold it with the lid closed, and when put mushroom juice boils, the lid open and simmer, without closing the lid, 15-20 minutes, stirring occasionally, until almost all liquid has evaporated.
At the same time boil the pasta in salted and padmasini water, drain the water.
Cheese to grate on a coarse grater, finely chopped herbs.
Mix cooked pasta with mushrooms, sprinkle with cheese, parsley and drizzle with vegetable (preferably olive) oil. Serve immediately.
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