LINGUINE CON SALSA DI FUNGHI MA PORTABELLA ALA PAULA
Steps:
- Sauce: Sauté onions in 1 spoon of butter and 1 spoon of olive oil. When onions are glossy add cut mushrooms. Cook for 2 minutes or until mushrooms start loosing a little water. Flavor with 'delikat do zup' (or vegeta) aromat, garlic seasoning, a little pepper, and a little herbs of your choice (some Italian spices, fresh chopped basil, fresh dill etc). Then turn the stove off and let mushrooms cool in pan. In a small glass, mix about 1-2 table spoons of sour cream, half and half (about double the amount of sour cream), and 1-2 teaspoons of flour. Mix very well, until the mixture is smooth and there are no flour granules. Pour into cooled sautéed mushrooms and mix well. If there is not enough sauce you can always add more half and half, sour cream and flour to thicken (but do not add flour if the sauce is hot). Optional: add some wine. Start heating the mixture on very low heat while grating in a little bit of cheese of choice (I used muenster), then turn up the heat and keep stirring. At the end add a table spoon of fresh parmesan. Should be semi-thick and creamy. Pasta: Cook choice of pasta (best if spaghetti or fettuccini). Place pasta on plate and pour sauce over it. Decorate with 3 fried portabella. Garnish with fresh green onions and fresh basil and fresh parmesan on top. Fried Portabella • Wisk 2 eggs with a little milk • Place bread crumbs on a plate and add about 2 spoons of flour, Italian spices, salt and pepper • Dunk Portabella in eggs then in bread crumbs/flour and the on heated pan with oil • Fry until golden brown
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