Mì Ý Sốt Kem Nấm (Vietnamese-Inspired Creamy Mushroom Noodles)
60% chuẩn vị · Vietnamese-Fusion
A Vietnamese take on creamy mushroom pasta, incorporating subtle Asian flavors like fish sauce and a touch of soy sauce for umami, served with spaghetti.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Spaghetti1 pound
- Butter3 tablespoons
- Shiitake mushrooms, sliced8 ounces
- Garlic, minced3 cloves
- Heavy cream1 cup
- Fish sauce1 tablespoon
- Soy sauce1 teaspoon
- Grated Parmesan cheese1/4 cup
- Saltto taste
- Black pepperto taste
- Green onions, thinly sliced2 tablespoons
- Fresh cilantro, chopped (garnish)2 tablespoons
- Toasted sesame seeds (garnish)1 teaspoon
Các bước
- 1
Cook spaghetti according to package directions in salted boiling water. Reserve 1 cup of pasta water before draining.
- 2
Melt butter in a large skillet over medium-high heat. Add sliced shiitake mushrooms and cook until browned and tender, about 6-8 minutes.
- 3
Add minced garlic and cook for 1 minute until fragrant.
- 4
Reduce heat to medium. Stir in heavy cream, fish sauce, and soy sauce. Bring to a gentle simmer.
- 5
Whisk in Parmesan cheese until melted and the sauce is smooth. Do not boil.
- 6
Add the drained spaghetti to the skillet. Toss to coat. Stir in sliced green onions. Add reserved pasta water, a little at a time, if the sauce is too thick.
- 7
Season with salt and black pepper to taste. Be mindful of the saltiness from fish sauce and soy sauce.
- 8
Serve immediately, garnished with fresh cilantro and toasted sesame seeds.
