Arishta with porcini mushroom sauce

6 servings

45 minutes

The recipe was shared with us by Gayane Breiova, brand chef of the Gayane's restaurant.

Energy value per serving

• Calories: 715.6
• Proteins: 17.1g
• Fats: 27.2g
• Carbohydrates: 97.8g

Ingredients

• Arishta: 800 g
• Onion: 50 g
• Garlic: 3 clove
• Thyme: 5 g
• Rosemary: 5 g
• Olive oil: 50 ml
• Dry white wine: 100 ml
• Cream 33%: 300 ml
• White mushrooms: 200 g
• Cheese: to taste
• Cherry tomatoes: 2 pc

Cooking steps

1. Add the rice to boiling salted water and cook until done.

   Required ingredients:

   • Arishta: 800 g
   • Olive oil: 50 ml

2. Wash fresh mushrooms, clean them, place in a colander, and let the water drain.

   Required ingredients:

   • White mushrooms: 200 g

3. Pour olive oil into the pan, heat it up, add 3 cloves of garlic cut in half. Sauté the garlic and remove it.

   Required ingredients:

   • Olive oil: 50 ml
   • Garlic: 3 cloves

4. Chop the onion finely and sauté it in the pan where the garlic was.

   Required ingredients:

   • Onion: 50 g

5. Add mushrooms to the fried onion. First, fry on high heat to allow the moisture to evaporate.

   Required ingredients:

   • White mushrooms: 200 g

6. Add thyme and rosemary.

   Required ingredients:

   • Thyme: 5 g
   • Rosemary: 5 g

7. Pour in the wine and let it evaporate completely.

   Required ingredients:

   • Dry white wine: 100 ml

8. Add cream and mix.

   Required ingredients:

   • Cream 33%: 300 ml

9. Add the cooked aryshtu to the sauce, heat for 2-3 minutes, and remove from heat.

   Required ingredients:

   • Arishta: 800 g

10. Place the pasta on a plate, sprinkle with cheese, and garnish with halved cherry tomatoes.

    Required ingredients:

    • Cheese:  to taste
    • Cherry tomatoes: 2 pieces