Foodphotography #33 🥗🥘🍝 The Recipe

Fresh Caserecce

with fried mushrooms and parsley cream sauce

Ingredients

Salt, pepper, sugar
1 onion, yellow
1 garlic clove
400 g mushrooms, white
2-3 tablespoons oil
1 tablespoon butter
4 g Café de Paris
200 g whipping cream
250 g Caserecce
10 g parsley, smooth

Preparation:

1. Boil in a large saucepan about 2.5 liters of salted water. Halve onion, peel and finely dice. Peel the garlic and cut into thin slices.
2. If necessary, clean the mushrooms with the kitchen crepe and quarter or eighth them according to their size (see tip). In a large pan, heat 2 tablespoons of oil at high speed and fry the mushrooms in it for about 4 minutes. If necessary, add 1 tbsp of oil while frying.
3. Reduce the temperature to medium, add 1 tbsp butter, 2 cubes, garlic and Café de Paris and mix occasionally. Stir for about 2 minutes. Make sure that the herbs from the spice mixture and the garlic are not too dark and burn.
4. Deglaze with whipped cream, cook and simmer on medium for about 5 minutes. Then season with salt and pepper.
5. Meanwhile cook Caserecce in boiling water for about 4 minutes. Then skim off 1 cup of cooking water and strain the pasta into a sieve.
6. Wash the parsley, shake it dry, pluck leaves from the stems and mix roughly with the mushroom cream sauce in the pan. If necessary, stir in 1-2 tablespoons of pasta water. Serve Caserecce on deep plates.

Good Appetite!

*Tip
Most commercially available mushrooms are cultivated mushrooms, which are generally hardly polluted. You do not have to wash or peel it, just clean it with a kitchen paper if necessary.

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