2 servings
200 g/7 oz mushrooms, cremini, Portobello or common button mushrooms
1/2 clove of garlic
a small bunch of parsley
100 ml/0,42 cup fresh cream
salt
white pepper
butter or extra-virgin olive oil
- Put mushrooms, garlic and parsley in a food processor and run for a minute or two until everything is chopped into small pieces. Or chop by hand, it's pretty quick that way too.
- Cook the mushrooms in butter or olive oil over medium heat until the liquid has evaporated.
- Add cream, pepper and salt and continue to cook until creamy, then add to the freshly cooked and drained pasta.
- Serve as it is or with freshly grated parmesan.
Results: This was yummy but didn't taste drastically different than any other mushroom pasta I've ever had. But it did give me an excuse to buy white pepper which the recipe INSISTED was so much better. (I guess it was a slightly less strong pepper taste.) Because I forgot this was for two servings and there were no measurements for pasta, I used a whole box where I probably should've used half of a box.
3 comments:
1. Oooh, when did ya'll redo the design? Love it.
2. My mom loves white pepper, but the only time she talks about it is when she's making macaroni and cheese. She hates the little black specs and swears by the white stuff - lol.
3. All this talking about it makes me want to purchase some...
White pepper better than black pepper? That's racist son!! *kidding*
I like the new layout too. Pretty.
patti... 1) a couple of days ago. me too! thanks!
2) interesting! i never would've thought of that but makes perfect sense how i've had pepper mac & cheese but rarely remember the black specks. i don't mind those tho b/c they warn my taste buds! lol.
3) do it! you know i'm all about spice buying! lol
naima... it is!! lolololol. thanks!
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