يقدم طبق المعكرونة هذا معظم نكهاته من الفطر المقلي مع الثوم الصغير وجبنة البارميزان. للحصول على نكهة أكثر تعقيدًا ، استخدم مجموعة متنوعة من عيش الغراب.
المصدر: Everyday Food ، أيار / مايو 2004
الوقت الكلي
الإعدادية
حصص
مكونات
الاتجاهات
ملاحظات كوك
إذا أصبح الجزء السفلي من المقلاة جافًا جدًا ويبدأ في التبلد أثناء الطهي ، أضف رشًا من الماء ، وكشطها بملعقة خشبية أو ملعقة.
This dish of pasta gets most of its flavors from fried mushrooms with garlic and Parmesan cheese. For a more complex flavor, use a variety of wild mushrooms. Source: Everyday Food, May 2004. Total time: 35 minutes. Preparation time: 10 minutes. Servings: 4. Ingredients: 1 pound of linguine or other long pasta, coarse salt and ground pepper, 2 tablespoons of olive oil, 2 pounds of assorted fresh mushrooms, cleaned and sliced 1/2 inch thick, 6 cloves of garlic, sliced thinly, 1 cup of grated Parmesan cheese, plus more for serving. Directions: 1. Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup of cooking water. Drain the pasta and return it to the pot. 2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and garlic. Season with salt and pepper. Cover the skillet (it will be full); cook the food from time to time until the mushrooms are cooked and release their liquids, from 7 to 10 minutes. Uncover the skillet, reduce the heat to medium; cook the food from time to time until the mushrooms are tender and brown, from 10 to 12 minutes. 3. Add the mushroom mixture and Parmesan cheese to the pasta. Toss to combine. Add as much of the reserved pasta water as needed to create a light sauce. Serve immediately, with Parmesan cheese. Cooking notes: If the bottom of the skillet becomes too dry and starts to stick during cooking, add a splash of water and scrape it with a wooden or metal spoon.
27.04.2023 @ 06:38
This dish of pasta gets most of its flavors from fried mushrooms with garlic and Parmesan cheese. For a more complex flavor, use a variety of wild mushrooms. Source: Everyday Food, May 2004. Total time: 35 minutes. Preparation time: 10 minutes. Servings: 4. Ingredients: 1 pound of linguine or other long pasta, coarse salt and ground pepper, 2 tablespoons of olive oil, 2 pounds of assorted fresh mushrooms, cleaned and sliced 1/2 inch thick, 6 cloves of garlic, sliced thinly, 1 cup of grated Parmesan cheese, plus more for serving. Directions: 1. Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup of cooking water. Drain the pasta and return it to the pot. 2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and garlic. Season with salt and pepper. Cover the skillet (it will be full); cook the food from time to time until the mushrooms are cooked and release their liquids, from 7 to 10 minutes. Uncover the skillet, reduce the heat to medium; cook the food from time to time until the mushrooms are tender and brown, from 10 to 12 minutes. 3. Add the mushroom mixture and Parmesan cheese to the pasta. Toss to combine. Add as much of the reserved pasta water as needed to create a light sauce. Serve immediately, with Parmesan cheese. Cooking notes: If the bottom of the skillet becomes too dry and starts to stick during cooking, add a splash of water and scrape it with a wooden or metal spoon.