Cream Drop Cream Drop

Ingredients

3 tbsp olive oil
¼ cup butter
1 medium onion, chopped
6 cloves garlic, chopped
2 cups fresh mixed mushrooms (shiitake, button, oyster)
2 pcs dry portobello mushroom soaked in 1 cup water, sliced, water reserved for later use
1 cup reserved mushroom water
1 sachet 8g MAGGI MAGIC SARAP®
2 tbsp truffle oil
300g linguini, cooked al dente
no measurement ground pepper to taste

Steps

VIEW WITHOUT STEPS

  • STEP 1

    Heat olive oil and butter in a pan.

  • STEP 2

    Sauté onion and garlic until fragrant but not brown.

  • STEP 3

    Stir in all mushrooms and cook for 3 minutes. Pour in NESTLÉ ALL PURPOSE CREAM and mushroom water.

  • STEP 4

    Simmer over low heat for an additional 2 minutes. Season with MAGGI MAGIC SARAP and pepper. Remove from heat.

  • STEP 5

    Drizzle mushroom cream sauce with truffle oil if desired. Toss prepared sauce with cooked pasta. Serve immediately.

Curve Curve

Steps

  • STEP 1

    Heat olive oil and butter in a pan.

  • STEP 2

    Sauté onion and garlic until fragrant but not brown.

  • STEP 3

    Stir in all mushrooms and cook for 3 minutes. Pour in NESTLÉ ALL PURPOSE CREAM and mushroom water.

  • STEP 4

    Simmer over low heat for an additional 2 minutes. Season with MAGGI MAGIC SARAP and pepper. Remove from heat.

  • STEP 5

    Drizzle mushroom cream sauce with truffle oil if desired. Toss prepared sauce with cooked pasta. Serve immediately.

Cream Drop Cream Drop

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