Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light!. This festival of love and fun is celebrated by a lot of people. The deliciousness of pasta with porcini can only be understood by those who have had the pleasure of eating it. Though I have to admit I haven't heard of the Porcini mushrooms but this dish looks really great!
Not an original recipe, but made a few editions from the original one. This is the ultimate mushroom lover's pasta. Know Your Mushrooms: Porcini, Shitake and Beyond. You can have Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light! using 13 simple ingredients and 8 easy steps. Follow these simple steps to achieve this tasty food.
Ingredients of Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light!
- You need 300 grams of fresh pasta.
- Prepare of mussels.
- It’s 250 grams of mussels.
- It’s 1/3 cup of white wine (Muscadet).
- Prepare 2 clove of garlic fined choped.
- You need 1 pinch of of pepper, parsley, koliander or mint and olive oil.
- It’s of Sauce.
- You need 50 grams of dry porcini**.
- Prepare 1 cup of liquid from the boiled mussels.
- It’s 4 tbsp of cream (optional).
- It’s 1 of fresh black pepper, salt.
- It’s 1 of mint (optional).
- Prepare 10 of cooked mussels.
The taste is strong and woody, adding extra flavor to pasta dishes like this recipe for Spring Pasta with Morels, Ramps and Peas. Cremini: Cremini mushrooms are really just baby portabellas. They look like brown button mushrooms, but. Pasta with mussels is one of those complex-tasting dishes that is simple to make.
Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light! step by step
- *Muscadet is a really nice French wine that combines perfect with the mussels.
- *the pasta can be anything but not filled with meat.
- Wash the mussels with cold water. Then put them in a pot with all the rest ingridients. Turn the fire on and close the pot. Leave them for 10min. When they are open are ready. If one is close don't mean for sure that is dead, but if you don't have the expirience is better to through it away.
- **if you cannot find them dry you can buy the "prepared sauce with porcini" in the vase. Barilla has it..
- Filtrate the water from the mussels when they are ready. Put it in a pan.
- You can sink the porcini into wine for some minutes if you like, so they ll be soft.Then you can add them into the sauce.
- Put all the ingridients in the pan and the last 3 min the boiled fresh pasta.
- Stir them for 3 min and in the last stir add the mussels, you can leave one or two with the sheld just for decoration.
Steam mussels in white wine with chopped shallot and crushed garlic for a I season the sauce generously with garlic, fresh herbs and just enough peperoncini to give the tomatoes a little kick. All of this can be done in. Mussels is to me, a bistro food so I would say serve a frise salad with lardons and a poached egg, or perhaps a I'd be upset if someone served a really terrific moules marinieres and there wasn't an equally great loaf of crusty As long as the mussels are fresh and flavorful, they'll stand on their own. Porcini mushrooms are classified as mycorrhizal fungi, which are varieties that form a mutual symbiotic relationship with the roots of living trees. The name Porcini means "piglets" in Italian, and these mushrooms can be traced back to the Romans.