Another beloved dish is pasta! It’s amazing how quick and easy this recipe is! How many times I order it, from a cataloge at a trattoria? I lost counting!
But many times I need to cook it in my kitchen too. Because I love the smell of fresh butter and mushrooms with fresh pepper and garlic as cooked!
I’m not doing it only for me, but also for my family and my friends. Both love it!
If you like to surprise your family with it…just follow me!
WHITE MUSHROOMS – AGARICUS BISPORUS
The pileus or cap of the original wild species is a pale grey-brown in color, with broad, flat scales on a paler background and fading toward the margins. It is first hemispherical in shape before flattening out with maturity, and 5–10 cm (2.0–3.9 in) in diameter.
Generally mushrooms are excellent food because they have a great quality of protein almost as meat but with low calories.
Another special characteristic is that they contain 92,45% water.
We cut the mushrooms into slices.
In a pan we melt fresh butter with fresh black pepper and garlic, then we add the mushrooms. After a while you will see the water drains from the mushrooms and how they shrink. We stir until the water evaporates.
Sour cream, mushrooms’ “best friend”.
We add the herbs which are the reason for the flavor and taste. Oregano, basil, thyme and last but not least, rosemary.
We cook at a low heat.
Meanwhile we boil water for the pasta. Maximum 10′ is boiling time for penne.
Time to serve. Fresh black pepper never miss. But this is my dish, if you don’t like it don’t use it.
Freshly grated parmesan is the final touch. What can I say I’m a pasta lover!
If you are too, you will need these:
500gr penne rigate
600gr white mushrooms
400gr sour cream
50gr fresh butter
HOW TO MAKE PASTA
In boiling, salted water we boil penne for 10′
HOW TO MAKE SAUCE
In a pan we melt butter. We add the mushrooms with fresh black pepper and garlic.
When the water evaporates it’s time to pour the sour cream and the herbs.
We low the heat and cook until the sauce become creamy.