1 pkt fresh shiitake mushrooms, rinsed & chopped
Cilantro, chopped
3 cloves of garlic, minced
1 big red onion, chopped
1 thin slice of butter
1 pkt/ bottle bulla thick cream
1 small pkt chicken stock
1 tbsp of plain flour
Salt & black pepper to taste
Method
1) In a small heated pot, add some olive oil.
2) Add in onions, stir well. When they turn translucent, add in mushroom, 1/2 tsp salt,1 tsp black pepper & flour. Sautéed & mix well.
3) When mushroom soften & release its juice, add in 1/2 pkt chicken stock( abt 125 ml). Boil.
4) Remove pot from heat & blend the mushroom. Back to heat & add in 1/2 pkt of cream, keep stirring. Check thickness of sauce. If too thick you can add in more stock.
5) Taste & check if you need more salt. Finally sprinkle more pepper & add in the butter. Stir & mix well. Separately boil pasta to al denta, drain, ladle mushroom sauce over pasta & throw in the cilantro last. Serve immediately.
PS: Sauce can be cooled & chill for later use. Reheat before serving though. The sauce goes well with grilled chicken & grilled pork chops too.
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