Ingredients: 7 Festonate nests, 300-400 g of frozen white mushrooms, handful of dry white mushrooms, 50 g of solid cheese, 2 culota bulbs, 1 garlic teeth, 3 thyme twigs, ½ sprigs of rosemary, handful of parsley leaves, 100 ml of chicken broth, 100 ml cream , 1 tbsp. A spoon of cream oil, 1 tbsp. Spoon of olive oil, chopping fresh black pepper, 1 ¼ h. spoons of sea salt.
Cooking method: Frozen white mushrooms pre-defrost. Dry mushrooms to soak in boiling water, let it brew, then drain the water through the sieve into separate dishes. Shalot cleaned and clear it. Clean the garlic and crush the flat side of the knife. Heat the creamy and olive oil in a pan and fry onion and garlic on slow fire. Dried white mushrooms large cut. Dry mushrooms cut very finely, send to Luka with garlic and fry 1-2 minutes. Add a frostbed mushrooms, slide a little, sprinkle with rosemary and thyme leaves, pour the water in which dry mushrooms were soaked, chicken broth, all mix and cook for about 10 minutes. When the liquid evaporates and the sauce will be thick, pour cream and resurrect. Pasta boil in salted water according to the instructions on the package, then drain the water and return the pasta to the pan. Grate cheese on a large grater. Parsley chopped finely. In a saucepan with pasta, add mushroom sauce, cheese, parsley and mix everything. Dispatch pasta in plates and pepper.
Julia Vysotskaya