法式野菇燴義麵 Wild Mushroom Spaghetti with Velouté Sauce

材料 Ingredients

綜合野菇 Assorted wild mushroom 1/2 磅 lb (900g) 特級初炸橄欖油 Extra virgin olive oil 3 大匙 Tbs 洋蔥(小) Onion(small) 1 顆 ea 大蒜末Minced garlic 1 大匙 Tbs 白酒 White wine 1/2 杯 cup 法式牛油醬Velouté Sauce 1 份 Portion 鹽 Salt 1/3 小匙 tsp 黑胡椒 Black pepper 1/4 小匙 tsp 扁巴西利葉末 Minced flat-leaf parsley 1/4 杯 cup 義大利麵 Spaghetti 1/2 磅 lb (225g)

註：此配方是兩人份。
Note: This recipe is for two persons.



做法：

1.	野菇略為沖洗後馬上擦乾，每朵撕成你喜歡的大小。洋蔥去皮後切成小丁。大蒜和巴西利扁葉剁碎放置一旁。另將煮麵水燒滾。
2.	準備法式牛油醬汁。
3.	煮麵水內加入足夠的鹽。依照包裝指示煮義大利麵。煮的時間比要求的時間少2分鐘。
4.	將3大匙油放進燒熱的鍋裡後加入洋蔥丁用中火炒香。再加入野菇和大蒜爆香。續加入鹽，黑胡椒，白酒，法式牛油醬汁和巴西利葉末燒滾。
5.	將煮好的麵撈出放進鍋裡与醬汁內拌勻，繼續用中火煮3分鐘或到你喜好的軟度即可。

PROCEDURE

1.	Rinse the wild mushrooms and dry them right away. Tear each mushroom into desired size. Peel and dice the onion. Mince the garlic and parsley leaves. Boil a pot of water for the noodles.
2.	Prepare the Velouté Sauce
3.	Add enough salt to the boiling water. Cook the spaghetti by following the package instruction, but 2 minutes less than the required cooking time.
4.	Add 3 Tbs. of olive oil to a heated deep sauce pot. Place in the diced onion and sauté in medium heat until translucent. Add the mushrooms and garlic and continue to cook until aromatic. Add the salt, black pepper, white wine, Velouté Sauce and parsley. Bring the mixture to a boil.
5.	Transfer the noodles to the sauté pan and mix them with the sauce. Continue to cook in medium heat for 3 minutes or until the noodles reach desired softness.

最後更新 (Last Update): 11/20/2014
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