Mushroom Cold Pasta
Description
Has the natural UMAMI from mushrooms. Good for a week night!
lemmuh
材料
spaghetti
360 g
your choice of mushroom (oyster, trumpet, shiitake, shimeji, etc)
400 g
shallot (thinly sliced)
1 large
garlic (finely minced)
3 cloves
extra virgin olive oil
1/3 cup
fresh Italian parsley (minced)
1/4 cup
white wine
1/2 cup
fish sauce
1 1/2 tablespoons
kosher salt
1/2 teaspoon
freshly ground pepper
1/4 teaspoon
freshly grated Parmigiano Reggiano
1/2 cup
sea salt
as needed
作り方
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1
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If you have a freezer-safe serving bowl, keep it in →
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2
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the freezer until it's ready to serve.
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3
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Gather all the ingredients.
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4
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Oil in a large skillet over medium heat, add shallot.
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5
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Sauté until shallot gets tender, then add garlic.
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6
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Cook until garlic is fragrant. Add mushrooms and spread it.
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7
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Cook the mushroom without stirring for about 3 to 5 mins.
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8
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Repeat until the mushrooms get evenly wilted.
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9
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Once the mushrooms are wilted, add wine and simmer.
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10
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Add parsley, then season with fish sauce, salt and pepper.
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11
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Transfer into a small bowl and cover with a plastic wrap.
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12
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When completely cool, keep it in the fridge until serving.
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13
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NOTE: for the cold pasta, you should add extra salt.
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14
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Make sure it's saltier than regular pasta water!
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15
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Cook 1 min longer than package directions.
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16
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Transfer cooked pasta to a colander.
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17
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Run cool water over the pasta until it's cool to the touch.
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18
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Spread the pasta on a paper towel, apply one more →
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19
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paper towel over it. Tap gently to remove excess moisture.
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20
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In a large mixing bowl, add pre made pasta sauce and cheese.
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21
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Combine all the pasta and sauce then toss well.
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22
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Taste, add salt as needed. Transfer to serving bowl.
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23
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Serve.
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コツ・ポイント
To enhance the flavor and texture from the mushroom, spread it over the pan and wait to cook it. Don't stir often.
このレシピの生い立ち
The texture of...MUSHROOMS, makes up for the lack of meat. Our all time favorite pasta for a healthy summer
つくれぽ みんなのつくりましたフォトレポート
lemmuh
