1 bunch of palm heart
20 g of dried Chilean mushroom, sliced into thin strips
20 g of Shimeji mushroom
20 g of Paris mushroom
20 g of fresh cream
5 soup spoons of butter
1/2 red onion
1/2 cup of red wine
1/2 cup of fresh heavy cream
1 nutmeg, ground
To taste: salt and pepper
8 cashew nuts, toasted and chopped
8 pili nuts, toasted and chopped
Diverse herbs, to taste
Accompaniment:
Mandoline (vegetable slicer found in kitchen utensil stores)
1 bunch of palm heart
20 g of dried Chilean mushroom, sliced into thin strips
20 g of Shimeji mushroom
20 g of Paris mushroom
20 g of fresh cream
5 soup spoons of butter
1/2 red onion
1/2 cup of red wine
1/2 cup of fresh heavy cream
1 nutmeg, ground
To taste: salt and pepper
8 cashew nuts, toasted and chopped
8 pili nuts, toasted and chopped
Diverse herbs, to taste
Accompaniment:
Mandoline (vegetable slicer found in kitchen utensil stores)
1
Cut the palm heart into fettuccine strips using a mandoline with a coarse blade
In boiling salted water, cook the fettuccine for 2 minutes
2
Hydrate the mushrooms and reserve some of the liquid
Heat butter in a skillet and sauté the onion until caramelized
Add the mushrooms and red wine to the skillet
Stir well
Bend everything together with a little reserved liquid using a blender or food processor
3
Combine the mixture in a pot, add heavy cream, nutmeg, salt, and pepper
Stir well
Add the cooked fettuccine to the pot and stir until coated with the sauce
Garnish with toasted cashew nuts and chopped herbs.
