| food | Food type | Main Ingredients | Take time | Serve |
| Western food | Noodles and pasta | Noodles and pasta | 30 Min | 1 place |
ingredient
- Truffle Mushroom Cream Sauce (Total weight of sauce after cooking is 220 grams)
- 30 g. Viander Truffle Mushroom Sauce
- 40 grams of onions, peeled, 1 kilogram
- 200 ml Millac Gold Cream 1 liter
- 2 grams Aero iodized table salt 200 grams x 12 bags
- 3 grams , Spoon brand, pure white sugar, 1 kg. x 5 bags
- 0.5 g ground black pepper
- 10 grams unsalted butter
- 5 grams all-purpose flour
- 1 dish cost per
- 65 grams La Molisana Fettuccine No. 104
- 110 g Truffle Mushroom Cream Sauce
- 2 ml Ondoliva Olive Oil, Truffle Flavor (to sprinkle)
- 1 gram of Canaruro Parmesan Cheese Powder
- 50 g Aero Frozen Sliced Champignon Mushrooms
- 5 ml Aero Soybean Oil 1 liter x 3 bottles
- 1 set of black spoon and fork set, plastic wrapped, panel type, size 15 cm. x 50 sets
- 1 set Aero food tray PP 1 compartment with lid, pack of 25 sets
Preparation
How to make sauce
How to boil noodles
Cooking instructions for 1 serving
- Heat a pan, add butter and fry the onion until it starts to turn translucent. Add the all-purpose flour and fry.
- Add the concentrated mushroom and truffle sauce and stir-fry for a while.
- Top with cream and seasoning.
How to boil noodles
- Boil about 1 liter of water per 100 grams of pasta. When boiling, add salt and pasta and boil for 11 minutes, then cook.
Cooking instructions for 1 serving
- Heat a pan with oil. When the oil is hot, add the mushrooms and stir-fry until cooked.
- Add the truffle mushroom sauce when the sauce is thick.
- Add the noodles and stir-fry until well combined. Serve sprinkled with grated Parmesan cheese and truffle-scented olive oil.
