Malloreddus with creamy porcini sauce
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | teaspoon | Salt |
1 | 500 gram pac dried malloreddus | |
4 | tablespoons | Olive oil |
1 | small | Onion; finely chopped |
2 | Cloves garlic; finely chopped | |
100 | millilitres | White wine; (31/2fl oz) |
2 | 20 g packs dried porcini mushrooms; rehydrated and | |
; roughly chopped | ||
1 | 142 millilit single cream | |
1 | 20 grams pac fresh parsley; finely chopped | |
Parmesan shavings for garnish; (optional) |
Directions
Place a saucepan of hot water over a moderate heat, add the salt and bring to the boil.
Cook the malloreddus as per pack instructions.
In a large frying pan or saucepan heat the olive oil then saute the onion and garlic until softened. Add the wine and reduce by half, then add the mushrooms.
Drain the pasta and combine in the pan with the mushroom sauce, then add the cream and parsley, mix to incorporate. Serve immediately with parmesan shavings.
Converted by MC_Buster.
NOTES : A combination of pasta in a creamy sauce with porcini mushrooms and herbs.
Converted by MM_Buster v2.0l.
Related recipes
- Dried porcini
- Fettuccine with creamy porcini-sage sauce
- Morel mushroom sauce
- Pasta with porcini sauce
- Porcini cream sauce for potato gnocchi
- Porcini gravy
- Porcini mushroom and truffle cream risotto
- Porcini puttanesca sauce
- Porcini risotto
- Porcini sauce
- Porcini souffle with sauce and white truffle oil
- Rice with porcini mushrooms
- Risotto con porcini - (creamy rice with \"piglet mushrooms\")
- Risotto con porcini mushrooms
- Risotto porcini casserole
- Risotto with porcini mushrooms
- Saffron risotto with dried porcini
- Sauce from dried porcini
- Saut‚ed porcini
- Wild mushroom and madeira sauce