This is a delicious and juicy mushroom sauce that is never dry and dull, even if it is not made with tomato sauce or cream like this creamy mushroom pasta. It is butter and garlic, and contains 6 of the best magical ingredients. Plus my little trick to make extra creamy mushrooms with less butter! The mushrooms absorb the oil and let the top layer dry out, so I used to think that the best way to fry the mushrooms is to use a lot of butter or olive oil.
When you fry the mushrooms, the water starts to bleed, producing moisture. But still! The first layer of shiitake mushrooms that were lucky enough to hit the pan stole the butter first, and the remaining 80% of the shiitake mushrooms had no butter! To balance the butter in the mushrooms, my solution is to reduce the amount of melted butter in the pan and add a little olive oil (so you can heat the butter more without burning and the mushrooms brown faster) . Then after the mushrooms have browned (that is, the water has been removed and they are no longer shortbread), add a small amount of butter.
A great pot of mushrooms, looks and tastes much more than all the butter melted in the beginning! Watch? ? Close-up of freshly cooked mushroom pasta Ingredients for mushroom pasta This is the material needed for mushroom pasta. You can use any long pasta or even short pasta you like (for example, macaroni, macaroni, ziti, macaroni). In addition, Parmesan is not just for serving.
Mixing pasta with Parmesan cheese before serving is a little trick, I like to use it to add flavor! What is included in mushroom pasta How to make mushroom pasta Here is how to make this mushroom pasta: How to make mushroom pasta The two key steps here are: Add butter later-store some butter until the mushrooms are browned-use Get more butter mushrooms with less butter! Pasta cooking water-Use a little bit of pasta cooking water to mix with the pasta and mushrooms. The starch in the water will emulsify (thicken) together with the butter on the mushrooms, forming a clear, juicy, and slippery "sauce" that adheres to the shredded pasta. The classic Italian cooking technique used for all pasta.
If you perform the key step of mixing pasta with some pasta cooking water, people will think you made a mushroom pasta sauce. This is how it looks juicy and "spicy"! Mushroom pasta in a bowl, ready to eat. Turn the mushroom pasta with a fork. I know I’ve been talking about how juicy and creamy this pasta is! This is because it is difficult to capture in the photos. I think people see such pasta without a large pan and think it is dry and boring. In reality, this is far from the case! If you want to add some extra vegetables to your meal, try the classic (super fast) arugula/arugula salad with balsamic vinaigrette dressing. Otherwise, a juicy tomato salad, a fresh crispy cucumber salad, or look at my vegetable noodles and pick some vegetables you have! -Nagi xPS If you want to enjoy a special pasta, you can add garlic bread or cheese garlic bread, and end with tiramisu. Pure perfection!