Cut the chestnut mushrooms in thick slices
Cut the portobello mushrooms in thick slices
Start boiling water for the pasta.
Heat butter and olive oil
Until it's really hot
Bake the mushrooms on high temperature and stir to make the juice go away.
Waiting until the water is boiling.... Add some salt at the end (water boils slower when you add salt from the start)
When the mushrooms are ready and the moisture is gone try to keep them warm.
Bake the portobellos in the same way as the chestnut thingies
150 gram of risoni
Boil according t opackage (12 minutes in my case)
Crush and mince 2 cloves of garlic.
Put all the mushrooms together in the pan
Add thyme leaves, no branches!
Add thyme and garlic to mushrooms
1 tsp balsamico
Don't forget to stir the pasta
75 ml white wine
Add the cream after the wine has been evaporated. Put the fire low
When you start to get tired of it, grab a beer. We're almost there
Add the pasta and stir it up. Add pepper and salt.
Cut some leaf parsley
Try to make a weird bouquet of the rest of your parley and put it in the fridge (gf read somewhere that's the best way to keep it)
Preheated plates (on the heating)
Don't try to be too quick when washing the knives.... Ouch
- leaf parsley
- Chest mushrooms
- Olive oil
- White wine
- Samt and pepper