I prepared this recipe in full creative culinary flair … the things invented at the time often turn out to be the best recipes 🙂 I prepared a cream cheese with quick and Philadelphia, I added cream and parmesan and to give the touch final to the dish … I used porcini mushrooms. This first course will not be a light recipe, but it is really excellent;)

  • Ingredients for 6 people:
  • 500 gr of fusilli
  • 100 gr of parmesan
  • 100 gr of cheese
  • 200 ml of cooking cream
  • 50 gr of porcini mushrooms
  • 1 knob of butter
  • salt
  • pepper
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 25 min
  • cooking: 15 min
  • total: 40 min

Method

How to make Fusilli in cream cheese and porcini mushrooms

In a saucepan with hot water, soften the dried porcini mushrooms for about twenty minutes.

Arrange the grated Parmesan in a bowl together with the soft cheese (I used the quick) and the cooking cream.

Mix everything until it forms a cream cheese.

Drain and squeeze the porcini mushrooms keeping aside half a glass of mushroom water.
Cut the porcini mushrooms into small pieces and sauté them with a little butter in a large pan.

Now add the cream cheese to the mushrooms and mix gently with a wooden spoon.

Cook over low heat for a few minutes or until the cream cheese and mushrooms are creamy. Season with salt and pepper.

Cook the pasta in abundant salted water and drain it al dente.

Pour the fusilli into the pan with the cream of cheese and mushrooms and dilute everything by adding the water of the mushrooms that you have kept aside.

Mix everything and serve the fusilli in cream cheese and porcini mushrooms.

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