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Recipe Fusilli in cream cheese and porcini mushrooms by of 27-04-2008 [Updated on 28-08-2018]
I prepared this recipe in full culinary creativity ... the things invented at the moment often turn out to be the best recipes :) I prepared a cream cheese with quick and Philadelphia, I added cream and parmesan and to give the touch final to the dish ... I used porcini mushrooms. This first course will not be a light recipe, but it is really great;)
How to make Fusilli in cream cheese and porcini mushrooms
In a saucepan with hot water, soften the dried porcini mushrooms for about twenty minutes.
Arrange the grated Parmesan in a bowl together with the soft cheese (I used the quick) and the cooking cream.
Mix everything together to form a cream cheese.
Drain and squeeze the porcini mushrooms, keeping half a glass of mushroom water aside.
Cut the porcini mushrooms into small pieces and sauté them with a little butter in a large pan.
Now add the cream cheese to the mushrooms and mix everything gently with a wooden spoon.
Cook over low heat for a few minutes or until the cream cheese and mushrooms are nice and creamy. Season with salt and pepper.
Cook the pasta in abundant salted water and drain it al dente.
Pour the fusilli into the pan with the cream cheese and mushrooms and dissolve everything by adding the water from the mushrooms you have kept aside.
Mix everything and serve the fusilli in cream cheese and porcini mushrooms.