Recipe: Pappardelle Pasta with Mushrooms and Creamed Chestnuts

  Pasta with Mushrooms  Recipe

 

Pasta in mushroom and chestnut sauce

 

Ingredients List (4 servings)

 

250 grams wide pasta (Pappardelle)

5 Portobello mushrooms slices

5 g dried porcini mushrooms

1/2 cup hot water, soaking

30 grams of butter

8 chestnuts possible from vacuum packaging

1/4 cup dry white wine

1 tablespoon grated Parmesan

1/2 container of sweet cream

1 handful of parsley leaves finely chopped

Preparation (30 minutes)

To a medium pot with two thirds of boiling salted water, put the pappardella leaves (broad) and simmer for about 4-5 minutes, until the al dente is almost completely cooked.

Enable timer (5 min)

Strain and place in a bowl. (Pour a little oil on the pasta, and mix, to avoid sticking).

At the same time, add the dried porcini mushrooms to a bowl of hot water and simmer for about 15 minutes.

Turn on timer (15 minutes)

Remove the mushrooms from the water, place on a saucer, and keep the water. Will use water later.

In a large frying pan, melt the butter and steam the mushrooms.

 When golden, add the chestnuts to the frying pan, steam them for another minute, and pour the dry wine into the frying pan.

  • Add the water in which you served the parmesan cheese, the Parmesan cheese and the sweet cream, season with salt and pepper. And stir well.

Add the cooked pasta and cook for another minute until the sauce is absorbed and served immediately.

Sprinkle with grated Parmesan cheese and finely chopped parsley leaves.

 

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