Mushroom Cold Pasta
Has the natural UMAMI from mushrooms. Good for a week night!
このレシピの生い立ち
The texture of...MUSHROOMS, makes up for the lack of meat. Our all time favorite pasta for a healthy summer
Mushroom Cold Pasta
Has the natural UMAMI from mushrooms. Good for a week night!
このレシピの生い立ち
The texture of...MUSHROOMS, makes up for the lack of meat. Our all time favorite pasta for a healthy summer
アプリでひらく作り方
- 1
If you have a freezer-safe serving bowl, keep it in →
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the freezer until it's ready to serve.
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Gather all the ingredients.
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Oil in a large skillet over medium heat, add shallot.
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Sauté until shallot gets tender, then add garlic.
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Cook until garlic is fragrant. Add mushrooms and spread it.
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Cook the mushroom without stirring for about 3 to 5 mins.
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- 8
Repeat until the mushrooms get evenly wilted.
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Once the mushrooms are wilted, add wine and simmer.
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Add parsley, then season with fish sauce, salt and pepper.
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Transfer into a small bowl and cover with a plastic wrap.
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When completely cool, keep it in the fridge until serving.
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NOTE: for the cold pasta, you should add extra salt.
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Make sure it's saltier than regular pasta water!
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Cook 1 min longer than package directions.
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Transfer cooked pasta to a colander.
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Run cool water over the pasta until it's cool to the touch.
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Spread the pasta on a paper towel, apply one more →
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paper towel over it. Tap gently to remove excess moisture.
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In a large mixing bowl, add pre made pasta sauce and cheese.
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Combine all the pasta and sauce then toss well.
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Taste, add salt as needed. Transfer to serving bowl.
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Serve.
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コツ・ポイント
To enhance the flavor and texture from the mushroom, spread it over the pan and wait to cook it. Don't stir often.
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