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Pasta with chanterelle mushrooms and salmon

Pasta with chanterelle mushrooms and salmon

    

Delicious pasta with chanterelle mushrooms and pieces of smoked salmon. Fresh leaves of mint make the taste of this food light and fresh.

Cook

No. of servings

2

Ready in

30 min.

Difficulty

low

 

Categories:    

 

chanterelle mushrooms5.25oz150grams
garlic1clove1clove
ground Roman caraway spice - jeera0.5tsp½teaspoon
ground black pepper0.25tsp¼teaspoon
mint5leaves5leaves
parmesan0.75oz20grams
pasta - Fusilli (spiral)5.75oz160grams
rapeseed oil3tbsp3tablespoon
smoked salmon1.75oz50grams
whipping cream (30-33% fat)6.75tbsp100milliliters

1. 

pasta - Fusilli (spiral) 5.75 oz (160 g)

Cook it in salted water as recommended by pasta producer.

2. 

chanterelle mushrooms 5.25 oz (150 g)

Clean, wash and cut the mushrooms.

3. 

rapeseed oil 3 tbsp  ground black pepper 0.25 tsp  ground Roman caraway spice - jeera 0.5 tsp

Fry the mushrooms in oil and season.

4. 

garlic 1 clove

Add the sliced clove of garlic and fry for a while until the garlic starts to change the colour. Be careful it will not turn to too brown.

5. 

whipping cream (30-33% fat) 6.75 tbsp (100 ml)

Add whipping cream.

6. 

smoked salmon 1.75 oz (50 g)

Add sliced salmon.

7. 

parmesan 0.75 oz (20 g)

Add grated cheese and a half of cup of salt water from cooked pasta. We partly reduce the sauce by boiling.

8. 

mint 5 leaves

Add some leaves of mint to the sauce.

9. 

Add cooked pasta, heat together and stir so, that the sauce will covers the surface of the pasta.

Bon appetit!

 

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