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Three cheese at mushroom pasta: pinabrown ang portobello, tinunaw ang Parmesan, goat cheese, at burrata sa cream para sa silky na sarsa sa angel hair.
Sa isang kawali igisa ang mga mushroom na may kaunting olive oil. HUWAG MAGDAGDAG NG ASIN!
Sauté the mushrooms in a pan with a small amount of olive oil. It's crucial not to add salt at this stage!
Tip #1: Nawawala ang lahat ng katas ng mga mushroom kapag nadagdagan ng asin kaya kung gusto mo silang maging maganda at kayumanggi, huwag magdagdag ng asin hanggang malapit ka nang ilabas ang mga ito.
Here's a tip: Mushrooms release all their juices when salted, so if you want them to achieve a beautiful brown color, hold off on adding any salt until just before you remove them from the pan.
Tip #2: Ang mga mushroom ay sumisipsip ng lahat ng langis sa una, pagkatapos ay naglalabas ng ilan kasama ang kanilang mga katas. Huwag mag-panic kung mawala ang lahat ng langis kapag idinagdag mo ang mga mushroom, ang mga mushroom ay napaka-uhaw lang sa una at maglalabas ng kaunting langis sa tamang oras.
Another tip: Don't be alarmed if the mushrooms seem to soak up all the oil immediately after you add them. They're quite 'thirsty' at first, but they will release some of that oil back into the pan along with their juices shortly after.
Alisin ang mga nalutong mushroom sa kawali bago masunog at itabi.
Once the mushrooms are cooked, remove them from the pan before they burn and set them aside.
Idagdag ang bawang sa langis at igisa ng ilang segundo, para lang mapainitan at mapalabas ang mga langis nito. Idagdag ang cream sa kawali at haluin. Itakda ang temperatura sa katamtaman-mababa.
Add the garlic to the remaining oil in the pan and sauté for just a few seconds – you simply want to warm it through to release its aromatic oils. Pour the heavy cream into the pan and stir. Reduce the heat to medium-low.
Samantala pakuluan ang pasta ayon sa instruksyon ng kahon. Huwag masyadong lutuin — lutuin ng isang minuto na mas maikli kaysa al dente dahil tapos mo ito sa sauce. At LAGYAN NG ASIN ANG TUBIG nang sagana (mga 3 Tbsp).
While the sauce simmers, cook the pasta according to the package directions. Be careful not to overcook it; in fact, you want it slightly undercooked since it will finish cooking in the sauce. Aim to subtract about 1 minute from the recommended al dente cooking time. And here's a crucial tip, as any Food Network chef will emphasize: salt the pasta water! Unsalted pasta is bland. So, grab a small handful of salt (about 3 tablespoons if you're being precise) and toss it into the pot with the vigor of an Iron Chef!
Habang kumukulo ang pasta, magdagdag ng asin at paminta sa sauce. Idagdag ang Parmesan cheese, goat cheese, at burrata. Haluin hanggang maging maganda at creamy ang sauce.
While the pasta boils, add salt and pepper to the sauce (I know you're still energized from that salt-flinging moment, but a little restraint is needed here!). Add the Parmesan cheese, goat cheese, and burrata. Stir all the cheeses into the sauce until it becomes well creamy.
Idagdag ang mga mushroom at manok o hipon sa sauce para lang mapainitan. Pagkatapos idagdag ang pasta sa sauce. Ok lang kung may ilang pasta water na pumasok. Haluin hanggang mahusay na pinagsama ang pasta at sauce. Lutuin ng 2-3 pang minuto. Idagdag ang parsley.
Add the cooked mushrooms and chicken (or shrimp, if using) to the sauce, just long enough to warm them through. Transfer the pasta directly into the sauce. Don't worry if a little pasta water comes along with it – that's perfectly fine. Stir everything together until the pasta and sauce are well combined. Let it cook for an additional 2-3 minutes, then stir in the parsley.
Ihain agad. Kung nagpapatong sa bento box, hayaang lumamig sa temperatura ng silid bago idagdag sa kahon. Tandaan: Maaaring may ilang paghihiwalay kung i-microwave. Itago ang pagkain sa mahigpit na selyadong bento box sa temperatura ng silid hanggang kumain ka. Mas mabuting kumain sa loob ng limang oras pagkatapos gumawa.
Serve the pasta immediately. If you're preparing this for a bento box, let it cool completely to room temperature before packing it. A quick note: You might observe some separation if the pasta is microwaved. (Just so you know, 'separation' occurs when the sauce breaks, and the oil appears to separate from the other ingredients, often happening when the sauce gets too hot, which is common in a microwave.) To prevent this, store the food in a tightly sealed bento box at room temperature until you're ready to eat it. It's best consumed within five hours of making.
