Pasta with mushrooms and cream Quick and easy recipe

Pasta with mushrooms and cream: a classic. This recipe is very simple and everyone really likes it, the cream and mushrooms cream is one of the best flavors of autumn, a great classic that we have all eaten at least once in a time! You can use mixed mushrooms or only porcini, dried or fresh, I recommend the strictly long pasta, pappardelle, tagliatelle or non-egg fettuccine, to avoid that the dish is too heavy.

Ingredients for 2 people

• mixed mushrooms - or only fresh porcini mushrooms - 150 gr (or dried mushrooms 15 gr)
  
• 170 gr of pasta (such as pappardelle, tagliatelle, fettuccine)
  
• liquid cooking cream (classic or with mushrooms) 4 tbsp
  
• extra virgin olive oil
  
• salt, nutmeg or parsley
  
• grated salted ricotta (optional)

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How to make Pasta with mushrooms and cream

Clean, wash and cut the mushrooms (if you use fresh ones). Or, if you are using dehydrated / dry ones, soak them in a bowl with warm water for 10 minutes. Squeeze the mushrooms if you used the dehydrated ones and keep them aside.

Put a pan on the heat with a drizzle of oil and half a finely chopped shallot, as soon as the shallot begins to sizzle, add the mushrooms and cook them for a few minutes until they have a golden color. Add the cream and stir for a few moments, then turn off the heat.

in the meantime you will have put the pot with the water on the fire to cook the pasta, drain it one minute before the cooking times indicated on the package, pour the pasta into the pan ... turn on the heat again and let it all flavor,

add a little nutmeg or parsley and serve. And here is one of the simplest dishes to prepare: pasta with mushrooms and cream. Enjoy your meal!

WINE PAIRING: Riviera Ligure Di Ponente Rossese DOC, Colli Amerini Rosso DOC.

In this blog for wine and liqueur combinations I consulted the site: www.bodegasdevino.org