Pasta with blue cheese and mushrooms

Pasta with blue cheese and mushrooms

Category: Dishes from cereals and flour products

Kitchen: english

Ingredients
Pasta	250 g
Olive oil	1 st. l.
Salt pepper	taste
Butter	50 g
Royal champignons (or porcini mushrooms)	100 g *
Cream 20%	200 ml
Blue cheese	100 g

Cooking method

• Boil pasta in plenty of water with olive oil. Throw back the finished pasta and rinse under running water. Return to the saucepan, pour in the cream, crush 2/3 of the cheese, season with pepper. Close with a lid and heat for a few minutes to melt the cheese.
• Melt the butter in a small skillet. Fry the sliced ​​mushrooms until golden brown.
• * The specified number of mushrooms seemed to me not enough, I used 150 g and even that was not enough. Next time I will use twice as much (300-400 g).
• Put the pasta in an ovenproof dish. Put the mushrooms on top. crumble the remaining cheese and grill for 5 minutes.
• 
• I continue to study the book "Simple and Tasteful" by Gordon Ramsay. The author did not specify what kind of pasta to use, so I took spaghetti on my own. Today's dish was a revelation to me. Both in taste and in the products used.
• It turns out, besides the usual champignons, there are also royal ones.
• 
• The difference between Royal Champignons and traditional ones is in color. While Champignon usually means traditional white, the Royal variety can be from light brown to chestnut in color. Nevertheless, all the main indicators for him practically coincide with the white variety. Some mushroom lovers believe that the Royal or Chestnut Champignons have a more delicate taste and texture.
• The second is blue cheese. For obvious reasons, traditional French cannot be bought now. But ours appeared - the Kuban blues.
• 
• Certainly not a budget option (160 rubles \ 100g), and tastes different from the original, but nonetheless. Nothing for such a dish.)
• It turned out delicious and spicy !!! Recommend.)

The dish is designed for

4 servings

Ksyusha, stick, where did you buy the cheese?

[Irish]

Irish, in Auchan.

[Omela]

Omela, an interesting combination! I will definitely try. Tell us more about this Kuban cheese.
I tried it with white mold. The mold is very honest. Fluffy, rich, smells great - that is, the bacteria are correct, they lead a healthy lifestyle. The cut on the second day in the syrnitsa is hidden behind a new good layer of mold. But the cheese itself is dense and uniform in consistency (without holes, like in brie, for example), I have never seen this in any cheeses with white mold. Unusual. I will not say that it is tasteless, but not quite what you expect from such a cheese. What's in the blue version? What does it look like?

Ir, I'm not such a connoisseur of blue cheese in general and blue cheese in particular. Usually I bought Dorblue.



What I didn't like about this is the soft structure. And the triangle itself is all crumpled from all sides, and when it opened not of the correct shape, but crumpled. And I didn’t manage to crumble it as required. He sticks to his hands. And in color it is not white, but yellowish.

They write about him: 🔗

[Omela]

Omela, I see, thanks for the link. As I understand it, our main drawback in cheese making is the lack of patience. They cannot stand the technology of aged cheeses, considering long ripening a terrible drawback. Okay, let's hope that someday they will learn. The main thing is to start.
And I mainly used blue cheeses in cooking. Now, with your macaroshkas, there will be a reason to buy the Kuban for a test

Our main drawback in cheese making is the lack of patience.

Apparently, yes.

And I mainly used blue cheeses in cooking.

I loved dorblu with a bite of tomatoes. And this one, yes, only for cooking.

The cut on the second day in the syrnitsa is hidden behind a new good layer of mold. But the cheese itself is dense and uniform in consistency

what I didn't like was the soft structure

Everything is exactly the opposite!

Okay, let's hope they learn someday

Ira, you are an optimist!

Ira, you are an optimist!

I, like Firs from "The Cherry Orchard" - "have been living for a long time." in the current crisis, it will be forced to do what is in demand, and not overwhelm us with what we no longer want and never will. Here the Kuban people responded to the spirit of the times and began to do it. I understand that it takes years and years for cheese to become decent, you need not only to master the technology, but also to find your own unique recipe and your audience.
Forgive me, Ksyusha, for flooding your recipe, but it turned out to be very relevant

Ksyu, any regular blue cheese will stick to your hands. To properly crumble or grate it, you need to put a piece in the freezer for 30 minutes in advance
And thank you very much for the recipe tomorrow I will definitely cook it, I just have Roquefort zanykan

Here the Kuban people responded to the spirit of the times and began to do it.

Ira, in fact, they started making cheese with white mold (my favorite!) 10 years ago. As before, it was impossible to eat it without disgust, and remained so. I heard about blue, I haven't seen it on sale yet (all to Moscow, to Moscow))), but now I definitely won't buy it.
Ksyushechka, but sincere pasta! There will be cheese, I will definitely cook!

it takes years and years for cheese to be decent

And we have no choice, we have to learn. Moreover, there are examples. One well-known sausage brand started production in our city in a boiler house. And now, 15 years later, advertising on Channel 1, retail outlets throughout Moscow and the region, warehouses, etc.

but now I definitely won't buy it.

No, this is fundamentally wrong. Any opinion is subjective. Maybe I'm wrong in my estimates. You should definitely try it yourself.

[Mistletoe]

How I love Dorblu ... Eeeh ... taste memories!
Although my husband turns up his nose from him.
On occasion (as soon as I buy the cheese) I will definitely do ...
Mistletoe, Happy New year to you!

[Maria]

Maria, Thank you! Ramzi and I will be happy if you like it. And you with the come!

[Omela]

Omela, thanks for the recipe, I took it to the bookmarks - I will definitely do it. The main thing is not to tell the child that blue cheese

[Margarita Nikolaevna]

Margarita Nikolaevna, Thank you. I would be glad if you like it. But my child did not eat, he said - disgusting.

I also did not like this cheese at all, it looks like a bad sausage.

Well, we will replace it with the usual Russian one - with an extreme one)) And the wolves are fed, and the sheep are safe))

So I think so. We have quite decent cheeses and not at 1600 per kg.

Nuuuuuu ... with regular cheese it will taste completely different. IMHO.

I haven't made pasta yet, but I bought this cheese and tried it. I really liked it! True, the piece of paper in which he is wrapped does not suit him at all, he sweats there, and flows. I put Tupperware in a cheesecake, that's where he caught his breath, and ... won't live to see the pasta. It's very tasty for me, I have already grinded half of it with pears

Well, vooot, I say, Taste is a subjective matter.

And yesterday I bought a real Dor Blue, made in Germany, Bavaria at a price of 1240 rubles per kg. Freshest! I don’t know how he got to us.

[Irina]

Irina, lucky!

[Omela]

Omela, I read in the news blue cheese, I wanted to know, and who is now such a rich recipe was taken away to bookmarks. Thank you, we are now bringing blue cheese from Germany from Estonia (100 rubles for a triangle like Dor Blue), well, quite decent. It must be done on the weekend then. By the way, I bought regular cheese Ichalki Elite, so very well matured, not like all cheeses now, it feels like cheese is now from the word raw. All are selling not seasoned. Excuse me, but my main problem with the sanction is the lack of a normal tasty aged cheese

[Julia]

100 rubles for a triangle like Dor Blue

Julia, direct communism in a separate store !!

the main problem with the sanction is the lack of normal tasty aged cheese

Oh, let this be the biggest problem in your life !!!!

[Omela]

Omela, we just have Finca and Estonia nearby, that's all they are dangling about. They are trying to keep prices, until Yang it cost 75 rubles.
I'm just such a raw foodist that the lack of cheese is killing me on the spot, everything else is so predictable and can be solved, but the cheese is by no means, if only by itself. But alas, there is no time ...

before yang it cost 75 rubles.

I also say - communISM.

if only herself.

No, well, with mold it seems to me it will be problematic itself.

No, well, with mold it seems to me it will be problematic itself.
[/ quote]

If only to go to farming, and learn how to make blue cheese, and then sell. Hmm, our people are rugged, we can do anything and mold cheese too

[Omela]

Heh ... Flooded the topic)))) Instead of cooking delicious pasta!
Cooking these cheeses at home is a difficult task. However, like our cheesemakers to cook in an industrial environment. Because our mold is not native, but foreign. They haven't raised their own yet. And cheese making, as it turned out, is generally in disrepair - everyone noticed that soapy, unripe, monotonously tasteless cheeses were on the shelves. And many who have something to remember know that at the beginning of the end of the middle of the last century there were few varieties of cheese, but they were quite tasty for themselves, and the Soviet one differed from the Russian and Dutch in taste, color, and organoleptic characteristics. And there were holes, and a tear, and the crust, where the wax was, was so tasty that it would not come off. And where is it now? I hope that when the first tons of unbought cheese go to recycling, and everyone who should suffer fair losses, the cheese makers will take their hands out of where they are now, attach them to their shoulders, shake their heads, in which the brain that has dried up to the size of a walnut will be straightened out, forgotten emotions such as shame and conscience, professional pride and, I'm not afraid of this word, labor enthusiasm, will open the Internet, scrutinize recipes for good cheese on culinary forums, and finally make us something edible

Sorry, Omela, something sore ...

at the beginning of the end of the middle of the last century

Irina dragged her into the quote book!