Tetrazini With Mushrooms - A Step By Step Recipe With A Photo

Mushroom tetracini is a traditional American oven-baked dish. You can come up with a great variety of variations of such a dish, and to find out how to do this, read the recipe!

Cooking description:

Tetrazini with mushrooms is fundamentally different from ordinary pasta in that the pasta itself is prepared directly in the sauce, and not boiled in water, as is usually the case. As a result, the spaghetti absorbs all the aromas of the sauce and ingredients, which makes its taste more intense. Cook and see for yourself!

Purpose: For lunch / For dinner

Main ingredient: Vegetables / Legumes / Peas / Mushrooms / Pasta

Dish: Hot dishes / Spaghetti

Ingredients:

• Spaghetti - 300 Grams
• Green Peas - 150 Grams (frozen)
• Mushrooms - 350 Grams
• Vegetable Broth - 500 Milliliters
• Rice Milk - 200 Milliliters
• Garlic - 2 Cloves
• Basil - 2 Pinches (dried)
• Parsley - 1 Bunch
• Butter - 100 grams
• Flour - 1/4 Cup
• Panko rusks - 1 Glass
• Salt, pepper - To taste
• Olive Oil - To taste

Servings: 6

How to cook "Tetracini with mushrooms"

1. Wash the mushrooms, peel and cut into slices. Fry in olive oil along with the garlic squeezed through a press until all the liquid has evaporated. 2. When the liquid has evaporated, season with salt and pepper to taste and fry the mushrooms until golden. Transfer to a bowl. 3. Make a vegetable stock by dissolving one stock cube in 500 ml of water. 4. In the same pan where the mushrooms were fried, melt 100 grams of butter and mix until smooth with flour. 5. Reduce heat and gradually add broth, stirring so that no lumps remain. 6. Add rice milk, mix thoroughly.