PENNE with MUSHROOMS and cheese 2
Instructions
A03234 PENNE with MUSHROOMS and cheese INGREDIENTS for 4 PEOPLE 350 g pasta penne rigate, type 300 g of fresh mushrooms (or 30 g of dried mushrooms), 70 g d?70 g Emmental, Gruyere, 30 g butter, 1 sprig of Rosemary, 200 grams of milk, 1 egg yolk, salt, pepper, dry white wine, 1 clove of garlic.
Coarsely grate the cheese, put them in a saucepan and add cold milk.
Let marinate for an hour.
Meanwhile clean the mushrooms; wash and dry thoroughly and coarsely chop (if you used the dried mushrooms, let them soften in warm water), let them cook for a few minutes in the butter with the garlic clove and Rosemary, then wet your hair with a little white wine.
Place the saucepan on the stove, low flame, stirring, and cook until a smooth cream.
Withdrawn from heat and carefully fold the egg yolk turning vigorously, spiced with a generous ground pepper.
Stir the mushrooms with their cooking sauce, cheese sauce, and, with this, seasoned pasta, cooked in boiling salted water and drained well.
