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Today I bring you a fantastic recipe for “Pasta ai funghi”. If you like mushrooms and champignons, surely you will do it more than once.
As we are usually short of time, this recipe is very good because it takes very little in preparing it and it is fantastic as a tupperware meal. It's as easy as choosing the pasta that we like the most (I used an Italian pasta made of mushrooms that I bought at Carrefour), a good scrambled eggs with mushrooms and cream. You'll see how simple!
Equivalences with TM21
The recipe looks very good, can you use the champis or fresh mushrooms instead of the scrambled one? In that case, how long would you have to put them?
Thank you very much in advance for the reply and thank you very much for the super recipes.
regards
Hello Gymo, yes you can, you would have to cook them for about 10 or 15 minutes depending on the amount you put. In any case (as it depends on the type of mushroom you use) before removing them from the glass, it is as easy as testing if they are at the doneness you like and if not, you leave it for a few more minutes.
Hello! Taking advantage of the fact that you have published a pasta recipe (which looks really good, by the way) I would like to ask you a question: Can you freeze some macaroni with tomato and chorizo? If so, do you have to take special care when making or defrosting them?
I hope your answer. Thank you
Hello Angelines, of course you can freeze the macaroni with tomato and chorizo. The only indication I would give you is to add a little more tomato to them, because being frozen they will dry out a bit. And as for defrosting, let them do it for 48 hours in the fridge or, if there is no time, 24 hours out of the fridge and if not, you can also put them directly in the oven or microwave. Pasta is that grateful!
Hello Irene, I love your recipes so simple and practical for a clumsy one like me in the kitchen .... I would like to make this recipe but right now I only have canned mushrooms and canned mushrooms at home, my question is, how could I make the sauce With these ingredients, can I use garlic and natural parsley? How long do I have to put in the thermo? Thank you very much in advance
Thank you very much Juani and nothing awkward !! That at the beginning we are always wrong, but everything is learning, how do you think the rest of us started? The important thing for this recipe is that the canned mushrooms (if they have broth) and the mushrooms drain very well. Leave them for a minimum of 30 minutes or 1 hour better draining. Then you cut them into sheets. In the glass you add the oil, garlic and parsley and chop it at speed 6 for a few seconds. You lower the remains of the walls and programs 2 minutes, varoma, speed 1. Then you add the mushrooms and champis and cook them for about 8 minutes, vamora, turn to the left, speed 1. Everything will depend on the water that you release, so If you see that they are already done but there is still a lot of water, remove the goblet, okay? Lucky!!
Thank you very much ¡¡¡¡from me and especially from my husband who is delighted since I met you jjjjjj¡¡¡¡
Thank you both for following us... I always say it but without you, Thermorecetas it would be nothing.
Hola!
First of all thank you very much for the blog, I discovered it this week and I am delighted. I already tried the risotto with prawns and asparagus and I loved it. I wanted to comment on two things:
- The scrambled that of findus that you mention is frozen? it is that I do not sound like seeing it ...
- You could put, as in the risotto recipes, the time for the thermomix 21 (I already saw that it varies a bit and also that of the left turn, I don't know what you mean). There are a lot of recipes that I would love to make but my thermomix is 21 and you don't make the references in all of them… IF it's not too much to ask, could you add it?
Thank you so much for everything!!!