Italian Pasta with Mushroom Sauce

A creamy pasta that can make a satisfying one-bowl meal. Shell pasta is cooked with mushroom white sauce and cheese. A dot of brandy can add a nice flavor-but you can omit it too. Serve warm with garlic bread.




Ingredients



For The Pasta

2 packets pasta (00 grams each)

2 tsp oil

1 tsp salt

For The Mushroom Sauce


3/4 cup chopped mushrooms (khumbh)

1 onion , chopped

1/2 chopped green chillies

1 cup thin white sauce

1/2 tsp dried oregano

2 tbsp grated processed cheese

1 tbsp butter

salt to taste



Method 

For the pasta
Boil plenty of water in a large vessel.

Add the oil and salt. Add the pasta in small batches and cook until soft.

Remove the cooked pasta with a perforated spoon and put on a serving plate.

Serve with hot mushroom sauce



For the mushroom sauce

Heat the butter on a slow flame and fry the onion for 1 minute.
Add the green chilli and mushrooms and fry for 3 to 4 minutes.
Add 3/4 teacup of water and cook again for 2 to 3 minutes.
Add the white sauce, oregano, cheese and salt.
Serve hot.

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Mushroom Manchurian Recipe

Ingredients:


4 tablespoons Corn Flour

2 tablespoons Maida Flour

250 gms (1/2 lb) Fresh Mushrooms (white button mushrooms)

1/2 teaspoon Garlic Paste

1/2 teaspoon Ginger Paste

½ teaspoon Soy Sauce

Cooking Oil

Salt

4 tablespoons Water




For Sauté


1/2 teaspoon Garlic Paste

1/2 teaspoon Ginger Paste

1 Green Chilli, finely chopped

1 small Onion, finely chopped

2 tablespoons finely chopped Spring Onion

2 tablespoons Cooking Oil

1½ tablespoons Soy Sauce

1/2 tablespoon Chilli Sauce

2 tablespoons Tomato Ketchup

Salt


Method for Manchurian:


step-1   Wash and clean mushrooms to remove any dirt. Dry them with kitchen towel and cut them into medium pieces.


step-2   Mix maida flour, corn flour, ginger paste, garlic paste, 1/2 teaspoon soy sauce, salt and 4 tablespoons water in a bowl. Mix and make a medium thick batter. Dip mushrooms pieces in prepared batter and coat them with it.


step-3  Heat oil in a deep kadai (pan). Deep fry them over medium flame until they just started to turn light golden brown. Do not deep fry them long time otherwise they start to release the water and oil may be splatter. Take them out from oil and drain excess oil.





Method for Sauté:

step-4  Heat 2 tablespoons oil in a wide, thin-bottomed, pan (wok) on high flame. Add ginger paste, garlic paste, chopped green chilli and diced onion. Sauté on high flame for 1-2 minutes.


step-5  Add soy sauce, tomato ketchup, chilli sauce, salt, fried mushroom pieces and spring onion; mix them well.


step-6Now toss and cook. Keep tossing everything and cook for 1-2 minutes. Delicious dry mushroom manchurian is ready.




Tips and Variations:


After deep frying, do not keep fried mushrooms idle for long time otherwise they may turn soggy because they release the little water after cooking.
We have used white button mushrooms to make this spicy dish. However, you can use any type of eatable mushrooms.
Chilli sauce and soy sauce forms the basic taste of any manchurian recipe. You can adjust the quantity of these two sauces to get a desired taste.
Taste: Soft mushrooms covered in crispy outer layer mixed with dry, spicy masala.




 Serve it as a side dish with fried rice. It makes a irresistible standalone snack when served with mint chutney or tomato ketchup

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