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Cream Drop Cream Drop

Ingredients

3 tbsp olive oil
¼ cup butter
1 chopped medium onion
6 cloves chopped garlic
2 cups fresh mixed mushrooms (shiitake, button, oyster)
2 pcs dry portobello mushroom sliced and soaked in 1 cup water,
no measurement water reserved for later use
1 can NESTLÉ Cream 300g
1 cup reserved mushroom water
2 tsp salt
no measurement ground pepper to taste
2 tbsp truffle oil
300g linguini, cooked al dente

Steps

VIEW WITHOUT STEPS

  • Prep Time 20mins
  • Cooking Time 20mins
  • STEP 1

    Heat olive oil and butter in a pan.

  • STEP 2

    Sauté onions and garlic until fragrant but not brown.

  • STEP 3

    Stir in all mushrooms and cook for 3 minutes. Pour in NESTLÉ Cream and mushroom water.

  • STEP 4

    Simmer over low heat for an additional 2 minutes. Season with salt and pepper. Remove from heat.

  • STEP 5

    Drizzle mushroom cream sauce with truffle oil if desired. Toss prepared sauce with cooked pasta. Serve immediately.

Curve Curve

Steps

  • Prep Time 20mins
  • Cooking Time 20mins
  • STEP 1

    Heat olive oil and butter in a pan.

  • STEP 2

    Sauté onions and garlic until fragrant but not brown.

  • STEP 3

    Stir in all mushrooms and cook for 3 minutes. Pour in NESTLÉ Cream and mushroom water.

  • STEP 4

    Simmer over low heat for an additional 2 minutes. Season with salt and pepper. Remove from heat.

  • STEP 5

    Drizzle mushroom cream sauce with truffle oil if desired. Toss prepared sauce with cooked pasta. Serve immediately.

Cream Drop Cream Drop

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