Homemade Pasta with Creamy Mushroom Sauce
Homemade Pasta with Creamy Mushroom Sauce

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, homemade pasta with creamy mushroom sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

This creamy mushroom pasta with garlic sauce is quick and easy, full of flavor, and a great way to shake up your dinnertime routine! How to make creamy mushroom sauce? Cook the mushrooms: Melt butter and olive oil together Every cook needs a good easy creamy mushroom sauce recipe.

Homemade Pasta with Creamy Mushroom Sauce is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Homemade Pasta with Creamy Mushroom Sauce is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have homemade pasta with creamy mushroom sauce using 14 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Homemade Pasta with Creamy Mushroom Sauce:
  1. Prepare Homemade Pasta
  2. Get 200 grams Bread (strong) flour
  3. Take 200 grams White flour
  4. Get 2 Egg yolk
  5. Prepare 1 tsp Salt
  6. Get 1 tbsp Olive oil
  7. Get 100 ml Water
  8. Prepare Mushroom Sauce
  9. Prepare 200 grams Mixed mushrooms
  10. Get 1 clove Garlic
  11. Get 30 grams Bacon
  12. Take 1/2 tsp Soup stock granules
  13. Make ready 200 ml Heavy cream
  14. Prepare 2 tbsp Olive oil

Garnish with additional cheese if desired. Add a creative twist to your meal with these vegetarian scallops made from trumpet mushrooms. The mushroom scallops are browned and. For an extra flavor boost to my creamy mushroom pasta sauce, you can also use a good quality vegetable stock in place of water.

Instructions to make Homemade Pasta with Creamy Mushroom Sauce:
  1. Prepare all ingredients to make the homemade pasta.
  2. In a bowl, add the dry ingredients and rub them by hand about 2 minutes. (When you feel the flour gets lighter, the moisture is reduced and becomes easier to mix.)
  3. Add the eggs and olive oil.
  4. Add the salt.
  5. Pour in about 30 ml of water and start incorporating the flour.
  6. Gradually add the water little by little while incorporating the flour. Try to use as little of the water as possible.
  7. Dust flour on a working surface and knead the dough. Press the dough with your hands, fold in half, turn the dough around, and fold it again, and repeat for about 10 minutes.
  8. The dough is ready when it is as soft as your earlobe. Put it in a plastic container and let it rest in the refrigerator for at least 30 minutes to half a day if possible.
  9. Dust the working surface with flour, place the dough on and start rolling it out.
  10. Roll out the dough to a 2 mm thickness. Make several 25 cm in length and 15 cm in width rectangles.
  11. Roll up the dough into a ball and let rest in a tray for 10-15 minutes.
  12. Cut the dough into desired width either with a pasta machine or a knife.
  13. Meanwhile, make the mushroom sauce. Start boiling some water to cook the pasta as well.
  14. Chop the mushrooms and bacon into small pieces. Smash the garlic with the back of the knife, add it into a sauce pan along with the olive oil, and sauté it over medium heat.
  15. Sauté it for about 3 minutes.
  16. Add the heavy cream and soup stock granules and simmer over low heat for about 10 minutes. (Cook the pasta in the meantime.)
  17. Add some salt in plenty of boiling water (5 liters of water and 3 tablespoons of salt) and boil the pasta for about 4 minutes.
  18. When the pasta has a small core remaining when you bite, move it into the sauce pan and coat it with sauce for about 20 seconds. Taste and add some salt if needed.
  19. Sprinkle some coarsely grounded pepper if available, garnish it with some parsley and it's done!!
  20. Cut the leftover edges into triangles and put them in a plastic container. You can use it just like regular pasta. You can keep them in the refrigerator for 2 to 3 days or in the freezer for 2 weeks.

I use my own homemade vegetable stock- you can find the recipe here. Any good quality stock will do. Just keep in mind that store-bought stocks that these can be. Mushroom sauce is a great way to use dehydrated, store-bought or freshly gathered mushrooms. It is also versatile, because you can use almost any kind of mushroom to If you want to make a delicious creamy mushroom pasta sauce, blend mushrooms with garlic and parsley in a food processor.

So that’s going to wrap it up for this special food homemade pasta with creamy mushroom sauce recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!