Ingredients with Measurements:
- 1 lb Tolkusha (or any other type of pasta)
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot
- Skillet
- Colander
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Tolkusha and cook according to package instructions until al dente. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the mushrooms and continue to sauté until they release their liquid and start to brown, about 10 minutes.
4. Pour in the chicken or vegetable broth and bring to a simmer. Cook until the liquid has reduced by half, about 5 minutes.
5. Stir in the heavy cream and season with salt and pepper to taste. Simmer until the sauce has thickened slightly, about 5 minutes.
6. Add the cooked Tolkusha to the skillet and toss to coat with the sauce.
7. Sprinkle with grated Parmesan cheese and chopped parsley (if using).
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 18g
Carbohydrates per serving: 48g
Protein per serving: 12g
Substitutions for ingredients:
- Tolkusha can be substituted with any other type of pasta.
- Heavy cream can be substituted with half-and-half or milk.
- Chicken or vegetable broth can be substituted with water or white wine.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of mushrooms, such as shiitake or cremini.
- Add chopped sun-dried tomatoes for a pop of color and flavor.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the Tolkusha.
- Reserve some of the pasta water before draining in case you need to thin out the sauce.
- Don't overcrowd the mushrooms in the skillet, as this can cause them to steam instead of brown.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large pasta bowl or individual plates.
Garnishes:
Sprinkle with additional grated Parmesan cheese and chopped parsley.
Pairings:
Serve with a side salad and crusty bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water or broth to thin it out.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Be sure to cook the Tolkusha and mushrooms to the recommended temperatures to ensure they are safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Tolkusha is a type of Russian pasta that is similar to Italian gnocchi.
Flavor profiles:
Creamy, savory, earthy
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A