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.
1
Add the rice to boiling salted water and cook until done.
- Arishta (Armenian egg noodles): 800 g
- Olive oil: 50 ml
2
Wash fresh mushrooms, clean them, place in a colander, and let the water drain.
- Porcini 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.
- Olive oil: 50 ml
- Garlic: 3 cloves
4
Chop the onion finely and sauté it in the pan where the garlic was.
- Onion: 50 g
5
Add mushrooms to the fried onion. First, fry on high heat to allow the moisture to evaporate.
- Porcini mushrooms: 200 g
6
Add thyme and rosemary.
- Thyme: 5 g
- Rosemary: 5 g
7
Pour in the wine and let it evaporate completely.
- Dry white wine: 100 ml
8
Add cream and mix.
- Whipping cream 33%: 300 ml
9
Add the cooked aryshtu to the sauce, heat for 2-3 minutes, and remove from heat.
- Arishta (Armenian egg noodles): 800 g
10
Place the pasta on a plate, sprinkle with cheese, and garnish with halved cherry tomatoes.
- Cheese: to taste
- Cherry tomatoes: 2 pieces
