Monday, June 13, 2016

Fettuccine with Creamy Mushroom Sauce (pasta fattuccine dengan sos cendawan berkrim)


Permintaan anak2 lagi...dah lama yg sulung minta buatkan cabonara tapi saya tak buatkan. Sahur ke 8 ni baru nak buatkan sebab kesian dah dekat seminggu request. Saya tak berapa gemarkan cabonara sebab sosnya guna telur, jadi saya google resepi creamy sauce. Tertarik dengan resepi dari http://mobile.eatingwell.com ni. Nampak sangat menyelerakan untuk sos pasta jenis berkrim yang sesuai untuk mereka yang amalkan pemakanan berasaskan sayuran (vegetarian)

Jenis mushroom kat supermarket berhampiran ni tak pelbagai...saya campurkan fresh shitake, button dan oyster mushroom jer la....itu yang mudah dapat.

Fettuccine with Creamy Mushroom Sauce @ ZLC

12 ounces whole-wheat fettuccine
500 gm pasta fattuccine atau sebarang pasta pilihan

1 tablespoon extra-virgin olive oil
1 sb minyak zaiton

1/2 cup chopped shallot
1/2 cawan bawang kecil cincang

2 tablespoons chopped garlic
2 sb bawang putih cincang

1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
1 1/2 sk thyme segar cincang atau 3/4 sk yg kering

3/4 teaspoon salt
3/4 sk garam atau secukup rasa

1/2 teaspoon freshly ground pepper
1/2 sk serbuk lada hitam

1 1/2 pounds mixed mushrooms, sliced
Mushrooms Whole, White
500 gm cendawan hiris

2 tablespoons brandy or dry sherry (abaikan)

3 tablespoons all-purpose flour
3 sb tepung gamdum

1 cup vegetable broth or “no-chicken” broth ( saya guna air biasa jer)

1/3 cup light cream (saya guna cooking cream)
1/3 cawan krim masakan

1/2 cup grated Parmesan cheese, divided
1/2 cawan parutan keju parmesan



Preparation

Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package instructions.  Masak pasta ikit arahan di pembalut.

Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes. Toskan, simpan 1/2 cawan air rebusan dan masukkan pasta semula ke dalam periuk rebusan. Sementara itu. Panaslan minyak dan tumis bawang2, thyme, garam dan lada. Kacau hingga bawang keperangan.

Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute. Sprinkle flour over the mushroom mixture and stir to coat.
Masukkan.cendawan dan kacau selalu sehingga airnya menyering lebih kurang 7 - 8 minit. Masukkan tepung dan gaul sebati.

Pour in broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from the heat. Stir in cream and 1/4 cup Parmesan.Stir the mushroom sauce into the drained pasta. If the sauce seems too thick, stir in some of the reserved pasta-cooking liquid to thin to desired consistency. Serve sprinkled with the remaining 1/4 cup Parmesan. Masukkan air rebusan dan biarkan mendidih dan sos memekat. Alihkan periuk dari api dan masukkan krim dan 1/4 cawan keju. Tuang sos ke dalam periuk pasta. Gaul rata dan taburkan keju.
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