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Receta Fettuccine With Broccoli And Wild Mushroom Sauce
by Global Cookbook

Fettuccine With Broccoli And Wild Mushroom Sauce
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Ingredientes

  • 1 ounce Ceps, (wild mushrooms)
  • 2 ounce Butter or possibly margarine
  • 1 Tbsp. Extra virgin olive oil
  • 6 x Shallots or possibly 1 medium onion, peeled and minced
  • 2 x Cloves garlic, crushed
  • 6 ounce Field mushrooms, wiped and finely minced
  • 1 lb Broccoli, divided into small florets Half a lemon, juice of
  • 1 lb Fresh wholemeal Fettuccine Salt and pepper Grated vegetarian Parmesan cheese

Direcciones

  1. Wash the ceps thoroughly in cool running water. Put them in a small bowl and cover with warm water; leave for 15 min.
  2. Heat the butter and oil and gently fry the shallots and garlic till quite soft. Add in the minced fresh mushrooms and cook for a further 5 min.
  3. Drain the ceps, reserving the soaking liquid. Chop finely then add in to the fresh mushroom mix with 4tbsp soaking liquid and continue to cook over a low heat.
  4. Steam the broccoli florets in a separate pan for 3-4 min till they are tender but still crunchy. Drain and mix with the mushroom mix. Add in the lemon juice and season well.
  5. In a large pan of boiling salted water, cook the fresh pasta for three min till just tender. Drain and quickly mix into the saute/fry. Serve immediately. Hand round the Parmesan separately.
  6. NOTES : Ceps (wild mushrooms) add in a rich woody flavour to this saute/fry. They are an expensive ingredient but a little goes a long way.