To prepare this delicious pasta recipe with mushroom sauce and smoked salmon, start by boiling the pasta according to the instructions on the package. Usually, the cooking time varies between 8 and 12 minutes, depending on the type of pasta you have chosen. Once the pasta is cooked, drain it well in a colander, but make sure to keep a cup of the water in which it boiled, as this can later be used to adjust the consistency of the sauce. Put the pasta back in the pot in which it boiled, cover it with a lid, and let it stay warm.
Meanwhile, prepare the mushroom sauce. In a large skillet, pour a tablespoon of olive oil and heat it over medium heat. Add the finely chopped onion and sliced mushrooms. Sauté them for 5-7 minutes, stirring frequently, until the onion becomes translucent and the mushrooms release their juice. At this point, add the dry white wine and let it boil, reducing the heat slightly, until the liquid almost evaporates, which will intensify the flavors.
Once the wine has reduced, add the cream, stirring well to combine the ingredients. Let the sauce simmer for 1-2 minutes to thicken slightly. Depending on your preferences, you can now add the 4 finely chopped garlic cloves, which will add extra aroma and flavor to the mushroom sauce.
Once the sauce is ready, pour it hot over the warm pasta in the pot, keeping the pot on low heat to maintain warmth. Add the freshly chopped dill and grated cheeses, such as feta or parmesan, mixing everything very well to ensure the cheese melts evenly and integrates into the creamy sauce.
After mixing everything, take the pot off the heat and add the pieces of smoked salmon, stirring gently to avoid breaking the fish. Season with salt and pepper to taste, being careful not to oversalt, as the smoked salmon is already salty.
For a refined finish, decorate the plate with a slice of lemon, which will add a note of freshness. If desired, you can drizzle the pasta with a few drops of lemon juice to enhance the flavors. Serve the dish hot, alongside a glass of quality Murfatlar wine, which will perfectly complement this culinary delight. This recipe is not only easy to make, but it is also an explosion of flavors that will surely impress anyone who tastes it.
Meanwhile, prepare the mushroom sauce. In a large skillet, pour a tablespoon of olive oil and heat it over medium heat. Add the finely chopped onion and sliced mushrooms. Sauté them for 5-7 minutes, stirring frequently, until the onion becomes translucent and the mushrooms release their juice. At this point, add the dry white wine and let it boil, reducing the heat slightly, until the liquid almost evaporates, which will intensify the flavors.
Once the wine has reduced, add the cream, stirring well to combine the ingredients. Let the sauce simmer for 1-2 minutes to thicken slightly. Depending on your preferences, you can now add the 4 finely chopped garlic cloves, which will add extra aroma and flavor to the mushroom sauce.
Once the sauce is ready, pour it hot over the warm pasta in the pot, keeping the pot on low heat to maintain warmth. Add the freshly chopped dill and grated cheeses, such as feta or parmesan, mixing everything very well to ensure the cheese melts evenly and integrates into the creamy sauce.
After mixing everything, take the pot off the heat and add the pieces of smoked salmon, stirring gently to avoid breaking the fish. Season with salt and pepper to taste, being careful not to oversalt, as the smoked salmon is already salty.
For a refined finish, decorate the plate with a slice of lemon, which will add a note of freshness. If desired, you can drizzle the pasta with a few drops of lemon juice to enhance the flavors. Serve the dish hot, alongside a glass of quality Murfatlar wine, which will perfectly complement this culinary delight. This recipe is not only easy to make, but it is also an explosion of flavors that will surely impress anyone who tastes it.
Ingredients
500 g shell-shaped pasta, 1 tablespoon of olive oil, 4 green onions (I used dried ones), 180 g sliced mushrooms (I used 2 cans of 150 g each... shiitake variety), 200 ml dry white wine, 200 ml cream, 1 tablespoon chopped dill (dried can also be used), 1 tablespoon lemon juice (optional), 100 g grated parmesan, 50 g grated mozzarella, 150-200 g smoked salmon (cut into smaller pieces), salt and pepper to taste, garlic (optional) to taste.