Fusilli recipe with mushroom sauce

ByFoodsDiary Staff

Without a doubt, one of the favorite products worldwide is within Italian gastronomy, pasta. we know it and, therefore, this time we have prepared fusilli with mushroom sauce for you, a delight that you cannot miss.

Mushrooms contain proteins of high biological value, which means that they provide essential amino acids for health and the human body. In addition, they contain iron, potassium and phosphorus. They also provide vitamins from the B and C complex, so they are an ideal food to include in a low-calorie diet, since their contribution is very low. Let’s follow the fusilli recipe step by step and its ingredients.

Ingredients to make Fusilli with mushroom sauce:

  • 300 grams of Fusilli
  • 400 grams of Mushrooms
  • 1 unit of white onion
  • 30 milliliters of white wine
  • 2 tablespoons of wheat flour
  • 150 milliliters of Milk
  • 200 milliliters of Chicken broth
  • 3 tablespoons of Butter
  • 1 pinch of garlic paste
  • 1 teaspoon of Parsley
  • 1 pinch of black pepper
  • 1 pinch of truffle salt
  • 120 grams of Parmesan cheese

How to make Fusilli with mushroom sauce:

  1. To start making the pasta recipe you must list the ingredients. We have cut the mushrooms into slices.
  2. Bring a deep pot with enough water over medium heat and, once it is boiling or at the boiling point, adds the pastawith a pinch of salt and cook until it is al dente or at the desired cooking point.
  3. Remove from the water and reserve.
  4. Cut the mushrooms finely.
  5. Tip:If you want you can use different types of mushrooms: Portobello, orellanas, etc.
  6. Take a deep pot over medium heat; add two tablespoons of butterand wheat flour to form the base of the béchamel sauce.
  7. In the gastronomic world this base is known as “roux “.
  8. Add the white onion cut into large pieces, the chicken broth, the whole milk and a pinch of garlic paste.
  9. Cook for about 15 minutes over medium heat, or until you notice that the sauce thickens, and add the white wine.
  10. Turn off the heat and reserve the béchamel sauce.
  11. Trick:For the béchamel sauce to have more flavors, add bay leaves and thyme.
  12. Bring a skillet to medium heat, add the rest of the butter and a drizzle of olive oil.
  13. Add the finely chopped mushrooms and fry for a few minutes.
  14. Add the truffle salt and black pepper. Mix the ingredients very well and adjust the flavor. If you consider it, you can add some more ingredients.
  15. Tip:If you don’t have truffle salt you can add sea salt or normal salt.
  16. Add the béchamel saucethat we had reserved and add the fresh parsley on top.
  17. Lower the heat and let it keep for about 10 minutes so that the sauce acquires the mushroom flavor. Put out the fire.
  18. Serve the pasta bathing each of the plates with the mushroom sauce and add Parmesan cheese to taste.

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