New Update
| Main ingredients | Button mushrooms, Indian portobello mushrooms, Oyster mushrooms, White shimeji mushrooms, Butter, Olive oil, Onion, Garlic, Refined flour, White wine, Mustard paste, Smoked paprika, Vegetable stock, Fresh cream, Fresh parsley, Fusilli pasta |
| Cuisine | Italian |
| Course | Noodles and pasta |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 6-8 button mushrooms, sliced
- 6-8 Indian portobello mushrooms, sliced
- 6-7 oyster mushrooms, sliced
- 20-25 white shimeji mushrooms
- 2 tablespoons butter
- ½ tablespoon olive oil
- 1 large onion, sliced
- 8-10 garlic cloves, sliced
- 1½ tablespoons refined flour (maida)
- 2-3 tablespoons white wine
- Salt to taste
- 2 teaspoons mustard paste
- ¼ teaspoon smoked paprika
- 2 cups vegetable stock
- 3 tablespoons fresh cream
- 1 tablespoon chopped fresh parsley leaves
- Boiled fusilli pasta to serve
- Fresh parsley sprig for garnish
Method
- Heat butter and olive oil in a pan, add onion, mix and saute till translucent.
- Add garlic, mix well and saute for 1-2 minutes.
- Add button mushrooms, Indian portobello mushrooms, oyster mushrooms and shimeji mushrooms, mix and sauté for 5-6 minutes.
- Add refined flour and mix well. Add white wine and mix.
- Add salt, mustard paste and smoked paprika and mix well. Add vegetable stock, mix, and cook till the mixture thickens slightly.
- Add fresh cream and parsley, mix and cook for 2-3 minutes. Take the pan off the heat.
- Take pasta in a serving bowl, pour the mushroom mixture over it, garnish with parsley sprig and serve hot.
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