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Sautee'd Mushrooms & Olives w/ Cream Sauce
Nb persons: 4
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Ingredients | |
2 tablespoons | olive oil |
1.5 ounces | portobello, finely chopped |
1 | garlic clove, chopped |
12 ounces | green olives, pitted and chopped |
9 ounces | heavy cream |
1/4 bunch | mint, leaves picked and chopped |
1/4 bunch | flat-leaf parsley, leaves picked and chopped |
14 ounces | fusilli pasta |
3.5 ounces | fresh ricotta, crumbled |
3.5 ounces | Parmesan cheese, grated |
Sea salt, to taste | |
Ground black pepper, to taste | |
2 each | red chillies, chopped |
1 each | lemon, to squeeze for seasoning |
Extra-virgin olive oil, to drizzle for seasoning |
Preparation
Heat the olive oil in a large heavy-based frying pan over medium heat and sauté the mushrooms until they release their moisture. Add the garlic and olives and cook until the liquid has evaporated and the flavor is concentrated. Add the cream and simmer until reduced by half. Add half of the mint and parsley, reserving the rest for the garnish.
Cook the fusilli until al dente, drain and add to the mushroom and olive mixture. Stir in the ricotta and Parmesan and season with the salt and pepper. Transfer to warmed pasta bowls and serve garnished with the remaining chopped herbs and the chillies. Drizzle over a squeeze of lemon juice and a little extra-virgin olive oil.
Serving Size
Serves 4
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Recipe uploaded with Shop'NCook for iPhone.
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