Preparation | Cooking | Start to finish |
---|---|---|
19 min. | 18 min. | 37 min. |
1 | Prepare and cut into small 250 g mushrooms pieces. | ![]() |
2 | Peel 2 shallots and chop. | ![]() |
3 | Pour 3 tablespoons olive oil into a large saucepan on high heat. When hot, add the chopped shallot, salt and pepper and cook for 1 or 2 minutes without colouring. | ![]() |
4 | Then add the mushrooms, mix well and sauter for a few minutes, but do not salt, otherwise the mushrooms will give off a lot of water. | ![]() |
5 | Add 200 ml liquid cream, mix well, then turn down the heat and leave to reduce slightly,. | ![]() |
6 | Meanwhile, cook the pasta in boiling salted water. | ![]() |
7 | Drain thoroughly... | ![]() |
8 | ... before adding the creamy mushroom sauce. Mix well, add a few chopped parsley leaves and turn off the heat. | ![]() |
9 | Serve without delay. | ![]() |