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Creamy pork and mushroom pasta

Ingredients

Adjust Servings:

	400 g fettuccine pasta
	200 g pork
	300 g mushrooms
	1 onion
	300 ml heavy cream
	black pepper
	salt

Nutritional information

85 g

Protein

52 g

Fat

135 g

Carbs

1405

Calories

Creamy pork and mushroom pasta

Name: Creamy pork and mushroom pasta
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: fettuccine pasta: 400 g; pork: 200 g; mushrooms: 300 g; onion: 1; heavy cream: 300 ml; black pepper; salt

Features:

Cuisine:

Italian

30 min
Serves 4
Easy

Ingredients

400 g fettuccine pasta
200 g pork
300 g mushrooms
1 onion
300 ml heavy cream
black pepper
salt

Directions

For the Creamy pork and mushroom pasta choose durum wheat pasta. You can experiment with the ingredients for this dish, use different herbs and spices, add several types of cheese, such as mozzarella.

Steps

Done

preparation

1. Put a pot of water on the fire, add salt. After the water boils, put the fettuccine pasta in it.
2. While the pasta is boiling, wash and cut the pork into small pieces. I choose pork with fat content, then the dish will be juicier.
3. Place the meat in a frying pan and fry until golden brown and half cooked.
4. Place champignons cut into slices in a frying pan with the meat. Fry the mushrooms until the juice has completely evaporated - they should already begin to fry, then add chopped onions to them. Fry the mushrooms and onions until golden brown, then add salt and pepper to taste and add cream.
5. As soon as the fettuccine is cooked, place it in a colander. You can add a little butter.
6. Place the pasta on a plate and pour the sauce on top. For added piquancy, you can sprinkle the finished dish with grated Parmesan and basil.

Chef Hanna

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6 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Creamy pork and mushroom pasta

Ingredients

Directions

Steps

preparation

Chef Hanna

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