Farfalle with mushrooms
Composition / ingredients
4
servings:
Cooking method
1. Melt the butter in a large frying pan over medium heat.
2. Add olive oil and shallots. Fry for 5-6 minutes or until soft and transparent, stirring occasionally.
3. Add the mushrooms and cook for another 8 minutes.
4. Meanwhile, cook the pasta in boiling salted water until al dente.
5. Add wine to the mushrooms in the pan and mix.
6. Then pour in the cream, put the thyme, bring to a boil.
7. Season the sauce with salt and pepper, cook for another 2 minutes or until the liquid evaporates, stirring occasionally. Remove from heat.
Serve pasta with creamy mushroom sauce, grated cheese and chopped parsley.
Calorie content of the products possible in the dish
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Shallots - 72 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Sea salt - 0 kcal/100g
- Farfalle - 350 kcal/100g
