Mushroom Cream Linguini
Ingredients:
3 pcs garlic, minced
half onion, sliced thinly
2 tbsp olive oil
AJI-NO-MOTO UMAMI Seasoning
100 g shitake mushroom soaked in water to hydrate
100 g button mushroom
100 g tenga ng daga
1 cup heavy cream
1/8 cup butter
salt and pepper to taste
250 g linguini cooked al dente
Parmesan cheese shaved
parsley for garnish
Procedures:
1. Heat pan with oil and add onions then garlic.
2. Place all of the 3 kinds of mushrooms in the pan. Reserve shitake stock.
3. Season with AJI-NO-MOTO UMAMI Seasoning.
4. Place in the butter then heavy cream. Put salt and pepper to taste.
5. Plate linguini. Top with the sauce and parmesan cheese. Garnish with parsley and serve.
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