Macaroni with Mushrooms and Shallot

Name: Macaroni with Mushrooms and Shallot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some pasta; Some Mushroom; Some Cherry tomato; Some Garlic slices; Some Scallions; Some Chopped parsley; Some salt; Some cheese powder; Some Cooking Wine

by lq80848084

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I use Italian macaroni/noodles, which is very tough and chewy, suitable for stir-fry. The pasta we often eat is usually with tomato sauce or white sauce/cream, and the most popular thing for foreigners is to mix olive oil, add olives and fresh spices such as basil leaves, with simple smoked and roasted diced meat (such as Salmon, bacon) and vegetables (such as spinach, mushrooms), and finally sprinkle cheese, the method is particularly simple. What I did today is to imitate the basic practice of foreigners, using Chinese elements—scallion oil instead of olive oil. I found that it tastes good without cream and tomato juice. "

Ingredients

Macaroni with Mushrooms and Shallot

1. Add a small amount of oil and salt to the macaroni, boil it in boiling water for 10 minutes, cook it over cold, and set aside. Because this macaroni is spaghetti, it has a strong toughness, so I cook it for a long time.

Macaroni with Mushrooms and Shallot recipe

2. Fry the shallots on low heat, cover and fry for about 8 minutes until the shallots turn brown. The scallions are best tied in a knot. Put more oil, if you have more, you can save it for other dishes

3. Put the fried scallion oil in some, then put the garlic slices on medium heat and stir fry twice

4. Add pre-diced mushrooms and stir-fry over medium heat until the mushrooms start to show water. Mushrooms are very oily, which is why some scallion oil was added just now.

5. Add cooked macaroni and stir fry, adding a little cooking wine if the pan is too dry. Cover the lid and cook on low heat for 20-30 seconds to let the mushrooms come out of water again.

6. Add cooked macaroni and stir fry, adding a little cooking wine if the pan is too dry. Cover the lid and cook on low heat for 20-30 seconds to let the mushrooms come out of water again. Pour in the scallion oil that has just been served, sprinkle chopped parsley and salt

7. Finally add small tomatoes/cherry berries, stir-fry for half a minute

8. The finished product is sprinkled with fresh parsley leaves and cheese powder. The macaroni with a strong aroma of mushrooms and green onions, plus fresh tomatoes, is equally tempting without meat or sauce!