How to make pasta with mushrooms and courgette flowers, a recipe to be prepared using conchiglioni and including, among the necessary ingredients, potato and shallot starch.
Ingredients for 4 people
- 350 g of conchiglioni
- 150 g of porcini mushrooms
- 100 of champignon mushrooms
- 8 courgette flowers
- 2 shallots
- 1 teaspoon of potato starch
- 1 tablespoon of vegetable cream
- 3 tablespoons of extra virgin olive oil
- 100 ml of vegetable broth
- parsley
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How to prepare pasta with mushrooms and courgette flowers
Thoroughly clean the porcini mushrooms and champignon mushrooms.
In a pan with olive oil, fry 2 tablespoons of chopped shallot over low heat, then add the diced mushrooms, salt and pepper, then cook for about 10 minutes.
In a saucepan with 1 tablespoon of olive oil, brown the remaining chopped shallots, then add the pumpkin flowers cut into small pieces.
Pour the broth and continue cooking for another 5 minutes.
Combine the vegetable cream and the starch to thicken the pumpkin flower sauce.
Cook the conchiglioni in a pan with salted boiling water, then drain and season with the sautéed mushrooms and the courgette sauce.
Sprinkle with chopped parsley and serve immediately.
