きのこクリームパスタ｜鳥羽周作のシズるチャンネルさんのレシピ書き起こし

Cut mushrooms into 8mm thickness.
Shimeji mushrooms and maitake mushrooms are torn.
Mince the garlic.

Heat a frying pan with olive oil, add garlic and fry.
When the garlic smells, add the mushrooms and lightly salt and fry.
When the mushrooms are all covered with oil, lightly brown one side of the mushrooms without stirring.
Add water, bring to a boil over medium heat, and add a pinch of salt.

Twist and press the pasta into the frying pan from Step 2, add the consommé and boil for 5 minutes and 10 seconds.
When there is 1 minute remaining, add fresh cream and evaporate excess water while stirring over high heat.
When the desired amount of water is reached, add butter and mix.
When the butter melts, turn off the heat and add the Parmigiano Reggiano.

お皿に3を盛り付ける。
上からパルミジャーノレッジャーノ(仕上げ用)、黒こしょうを振りかけて完成。