A set for cooking "Pasta "Portobello" in mushroom sauce". Ingredients: pasta made from durum wheat flour of group A of the highest grade "Spiral" (durum wheat flour for pasta of the highest grade, drinking water); vegetable oil-based sauce - mushroom sauce "Portobello" (drinking water, refined deodorized sunflower oil, glucose, thickeners (E1422, xanthan gum, guar gum), salt, sugar, onion, dried mushrooms, green onion, egg yolk, yeast extract, soybeans, wheat, acidity regulator acetic acid, maltodextrin, antioxidants (citric acid, E319, E385), paprika extract dye, flavors, preservatives (sorbate potassium, sodium benzoate). The product may contain traces of peanuts, mustard, sesame seeds, milk, shellfish, nuts, crustaceans, fish, celery and their processed products. Additionally, you will need: mushrooms 300 g, milk cream 10% 100 ml, vegetable oil 2-3 tbsp. l., hard cheese, herbs to taste. 1. Add the pasta to the boiling salted water. 2. Cook for 7-9 minutes. 3. Fry the mushrooms cut into thin slices in preheated vegetable oil until tender, add salt to taste. 4. Add the sauce, milk (or cream). Stir and simmer for 2-3 minutes. Add the boiled pasta, mix thoroughly, warm up and remove from the stove. 5. Place on a platter. If desired, sprinkle with grated cheese and herbs. Try cooking with wild mushrooms too!
