Serves 1
Directions
- 1Pour cream into a hot pan and reduce until it splits and milk solids caramelize, forming a deep, rich, nutty flavor.
- 2Add mushrooms to the burnt cream and fry until nice and salted.
- 3Add a touch of cream to re-emulsify the sauce.
- 4Perfume the sauce with rosemary or thyme and season with salt.
- 5Add rigatoni or any pasta of choice and let it simmer and cook off.
- 6Finish with some Parmesan cheese and a touch of parsley.
- 7Give it a good mix.
Ingredients
- 300 g Cream
- 50 g Cream (to emulsify)
- 150 g Mixed Mushrooms
- 80 g (dry weight) Pasta of choice
- 1 sprig Thyme / Rosemary
- to taste Parmesan Cheese
- to taste Salt
- Optional Parsley
Equipment
hot pan
Tips
- Keeping it simple helps retain the nutty aroma of the burnt cream.
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