250 g of green talharim pasta,
50 g of dried mushroom (dried fungi)
2 tablespoons of chicken broth concentrate, dissolved, hot (480 ml)
2 tablespoons of butter
1 medium onion (100 g), chopped
2 tablespoons of all-purpose flour
1/2 cup of grated Parmesan cheese (50 g)
250 g of green talharim pasta,
50 g of dried mushroom (dried fungi)
2 tablespoons of chicken broth concentrate, dissolved, hot (480 ml)
2 tablespoons of butter
1 medium onion (100 g), chopped
2 tablespoons of all-purpose flour
1/2 cup of grated Parmesan cheese (50 g)
In a large pot, bring 2.5 liters of water and 1/2 tablespoon of salt to a boil
Add the pasta and cook with the pot uncovered until al dente (about 5 minutes)
Wash the mushroom well in cold water and soak it in chicken broth for 10 minutes
Drain and strain the broth through a paper filter
Reserve the mushroom and the broth separately
In a medium pot, melt the butter over medium heat
Add the onion and fry until golden (about 3 minutes)
Add the mushroom and increase the heat to brown for 3 minutes
Add the flour and stir well with a wooden spoon
Add the reserved broth, mix, and bring to a simmer
Reduce the heat to medium and cook until the sauce thickens (about 5 minutes)
Remove from heat, add the cheese, and stir
Taste the seasoning and add salt if necessary
Drain the pasta, transfer it to a serving dish, and add the sauce
Serve immediately
352 calories per portion
Note: When straining the mushroom, use a skimmer to keep any dirt at the bottom of the vessel.
