Parpadelle with King Oyster Mushrooms and Thyme
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta, (parpadelle)
- 300 g mushrooms, kin oyster mushrooms (approx. 4 lare)
- 1 small onion (s)
- 1 large clove garlic
- 3 tablespoon olive oil
- 0.5 dl ½ sherry
- 4 sprigs thyme
- 1 ½ dl cream
- 1 tablespoon cream, (truffle cream - Crema di Tartufo)
- salt and pepper
- lemon juice
- in Parmesan, chips
Print Recipe
Pin Recipe Instructions
- Cut the mushrooms lengthways into narrow slices.
- Chop the onion and garlic, pluck the thyme leaves from the branches.
- Cook parpadelle al dente.
- Heat the olive oil in a frying pan, sauté the onion briefly, add the mushrooms and steam the whole thing for about 2 minutes. Then add the garlic and continue steaming for about 8-10 minutes over medium heat. Just before the end, add the thyme. Deglaze with the sherry, reduce briefly. Pour in the cream, stir in the truffle cream, season with salt and pepper and a little lemon juice.
- Mix in the parpadelle briefly and serve, with freshly planed parmesan shavings if you like.
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