Bonjour! Last night, I prepared this pasta with mushrooms. Admittedly, it’s one of those days when I wanted to impress my husband with another new-recipe-ala-home- fine-dining-experience (*wink) and pasta is one of the easiest to prepare. This dish may look simple but believe me, its delizioso but discretely sinful (oops). Let me share the recipe :-)
- 130 grams of Barilla Girandole Torsades or you may use any fusilli or penne
- 4 cloves of garlic, minced
- 1 medium-sized white onion
- 2 tsp of melted butter
- 2 tsbp of flour
- 1/2 cup Parmesan cheese (or more as desired)
- 1/2 cup cream (I used Elle & Vire Fleurette with the green cap)
- Pinch of salt and pepper
- Secret Ingredients: Dried Mushroom and Olive oil with Truffle (I used A L’Olivier Huile D’Olive Truffe and Les Merdiennes Garniture Forestiere). Feel free to find alternatives if these are not available in your area. You may also use plain olive oil and 2 tsp of truffle oil for that amazing taste. I only used about 250g of mushrooms.
1. Place the dried mushrooms into a bowl and pour some hot water. Leave them soaking for 20 minutes. Drain and set aside – but do not throw the water.
2. Cook the pasta with the hot water used in soaking the mushrooms (Barilla Girandole Torsades requires 6 minutes; check the label of your pasta to make sure its al dente). Once cooked, pour some olive oil and set it aside.
3. While cooking the pasta, heat 1-2 tsp of olive oil into the pan, throw in chopped onions and cook for 15 minutes stirring occasionally (I used a timer for this). Add the mushrooms and garlic and cook for another 10 minutes in low-to-medium heat.
4. In a different pan, mix the melted butter, flour, cream, parmesan and 1-2tsp of truffe-flavoured olive oil or truffle oil in a low-to-medium, whisking frequently for 10 minutes. I call this sauce blanc and this is the double whammy bit!
5. Pour the sauce blanc over the mushrooms, add the pasta then mix them all together.
6. You may add salt and pepper and more parmesan cheese as you desire.
7. Plate then serve and enjoy!
Mark really loves it. He said it’ll be a bit pricey if we order this type of dish in the resto in France. Aside from the double whammy sauce blanc, this dish made us wanting for more until we finished around 2-3 servings each. Simot. Ooops. Anyway, my recipe worked – mission accomplished :-)
P.S. If you like this one, you might also like Aglio E Olio, My Green Plate and other recipes in the Foodie-licious category. Please click here.