Wild French Mushroom Alla Penne
From frantic 16 years agoIngredients
- 50g fresh Chanterelle mushrooms shopping list
- 25g fresh Trompet mushrooms shopping list
- 300ml light sour cream or plain yoghurt shopping list
- 300ml thickened cream shopping list
- 1 large garlic clove shopping list
- 500g pasta (penne works well) shopping list
- 4 cheese mix to serve (a grated blend of parmesan, pecorino, romano and reggiano) shopping list
How to make it
- SAUCE
- Chop Chanterelles and Trompets into chunks
- Thinly slice and dice garlic
- Saute mushrooms and garlic lightly on medium heat in small fry pan
- Add sour cream and cream to pan and reduce heat
- Slowly simmer for 10 minutes stirring regularly
- Add seasoning to taste
- PASTA
- While preparing sauce cook pasta according to instructions. For gluten free pasta it is normally bring water to boil, place pasta in, bring back to boil and cook for 8-10 minutes.
- Drain, refresh with a warm water rinse, drain again.
- TO SERVE
- When pasta is ready, and sauce has simmered, serve pasta into four bowls and pour sauce over each serve.
- Sprinkle with the 4 cheese mix (or just parmesan/pecorino)
- Add the crusty bread and a glass of red
- ENJOY!
People Who Like This Dish 2
- notyourmomma South St. Petersburg, FL
- plumfish Ithaca, NY
- frantic Cleve, AU
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