The taste of fresh mushrooms combines beautifully with the milkiness of the cream.
I let the mushrooms cook in the cream until it evaporates a little and reduces.
I don't like the pasta to swim in cream, which should just make the tagliatelle moist and a little richer than oil would be.
Ingredients of Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light!
- Prepare 300 grams of fresh pasta.
- It's of mussels.
- It's 250 grams of mussels.
- You need 1/3 cup of white wine (Muscadet).
- Prepare 2 clove of garlic fined choped.
- You need 1 pinch of of pepper, parsley, koliander or mint and olive oil.
- You need of Sauce.
- Prepare 50 grams of dry porcini**.
- It's 1 cup of liquid from the boiled mussels.
- It's 4 tbsp of cream (optional).
- Prepare 1 of fresh black pepper, salt.
- You need 1 of mint (optional).
- It's 10 of cooked mussels.
Fresh pasta with mussels and porcini (mushroom) I really love the mussels and this combination is really nice and light! step by step
- *Muscadet is a really nice French wine that combines perfect with the mussels.
- *the pasta can be anything but not filled with meat.
- Wash the mussels with cold water. Then put them in a pot with all the rest ingridients. Turn the fire on and close the pot. Leave them for 10min. When they are open are ready. If one is close don't mean for sure that is dead, but if you don't have the expirience is better to through it away.
- **if you cannot find them dry you can buy the "prepared sauce with porcini" in the vase. Barilla has it..
- Filtrate the water from the mussels when they are ready. Put it in a pan.
- You can sink the porcini into wine for some minutes if you like, so they ll be soft.Then you can add them into the sauce.
- Put all the ingridients in the pan and the last 3 min the boiled fresh pasta.
- Stir them for 3 min and in the last stir add the mussels, you can leave one or two with the sheld just for decoration.
Plus my little trick to make buttery mushrooms without using a whole block of butter! Tagliolini del Poeta - Homemade pasta in porcini mushroom sauce wrapped with imported speck and truffle oil. This is my absolute favorite dish. The sauce is so rich and delicious, but be careful, it's very filling! Zuppetta Piccante di Molluschi - Sautéed mussels and clams in a light spicy organic tomato sauce and crostini.
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