KACHEN #28 (Autumn 2021) English Edition
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine. Here you can have a first look at the magazine. You can order the magazine on our online shop (www.luxetastestyle.com/shop) KACHEN is also available in newspaper shops.
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine.
Here you can have a first look at the magazine.
You can order the magazine on our online shop (www.luxetastestyle.com/shop)
KACHEN is also available in newspaper shops.
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
MUSHROOM PASTA<br />
WITH SPINACH & GOAT’S CHEESE<br />
Serves 2<br />
20 minutes<br />
15 minutes<br />
› 160 g Le Moulin Farfalle<br />
› 1 tbsp olive oil<br />
› 20 g butter<br />
› 1 shallot, minced<br />
› 1 garlic clove, minced<br />
› 200 g mushrooms (Shiitake<br />
or cremini), roughly chopped<br />
› 150 g fresh baby spinach,<br />
chopped<br />
› 50 ml white wine<br />
› 150 ml heavy whipping cream<br />
› 50 g Parmesan cheese, grated<br />
› 60 g soft goat’s cheese<br />
(Berdorfer), crumbled<br />
› Salt, pepper<br />
1 In a large skillet, sauté the mushrooms in oil and<br />
butter until golden brown and soft. Add the garlic and<br />
shallot and continue frying for a few minutes.Deglaze<br />
with the white wine. Season with salt and pepper and<br />
add the cream, stirring. Fold in the spinach leaves,<br />
cover, and let simmer until they are melted.<br />
2 In the meantime cook the pasta in salted water for<br />
6’30 minutes, drain and add to the sauce in the skillet.<br />
Keep aside some cooking water from the pasta, to<br />
add to the sauce if necessary.<br />
3 6. Add half of the parmesan and most of the goat’s<br />
cheese. Mix and serve. Top each plate with the<br />
leftover parmesan and some goat cheese crumbles.<br />
lemoulin1704.lu