Tetracini with mushrooms
Description
The recipe won't take much time. Tetrazzini with mushrooms is radically different from regular pasta in that the pasta itself is cooked directly in the sauce, rather than boiled in water as is usually done. As a result, the spaghetti absorbs all the flavors of the sauce and ingredients, making the taste richer. Prepare it and see for yourself. Serve hot.
Instructions
- 1
Step 1
1. Wash the mushrooms, clean them, and slice. Sauté in olive oil together with pressed garlic until all the liquid has evaporated.
- 2
Step 2
2. When the liquid has evaporated, season with salt and pepper to taste and fry the mushrooms until golden brown. Transfer to a bowl.
- 3
Step 3
3. Prepare a vegetable broth by dissolving one bouillon cube in 500 milliliters of water.
- 4
Step 4
4. In the same skillet where you fried the mushrooms, melt 100 grams of butter and mix it with flour until smooth.
- 5
Step 5
5. Reduce the heat and gradually add the broth, stirring constantly to prevent lumps from forming.
- 6
Step 6
6. Add the rice milk and mix thoroughly.
- 7
Step 7
7. Add dried basil, salt and pepper. Bring the mixture to a boil.
- 8
Step 8
8. When the mixture comes to a boil, add the spaghetti and let them simmer in the boiling sauce for 5 minutes.
- 9
Step 9
9. Add the mushrooms with peas to the sauce and pasta, salt if necessary, and mix. Let it sit on the stove for a few more minutes.
- 10
Step 10
10. Sprinkle the dish with panko breadcrumbs and place in a preheated oven at 220 degrees for 10 minutes.
- 11
Step 11
11. After 10 minutes, take the skillet out of the oven and sprinkle the dish with chopped parsley.
- 12
Step 12
12. Serve hot.