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Author Notes: "kaymak" is a Turkish cream, similar to clotted cream, it's the fatty layer on top of unprocessed milk after you cook it. You can use heavy cream if you want, but kaymak is lighter and I like the aroma better.
This is a recipe I invented for the sake of cooking mushrooms, because I seem to love them so much (you can use them with everything!). I made things up as I went along, and I think it worked well.
I said it serves three to five, because it really depends on who eats it. Combined with another dish, it could serve up to 8. —Alaz Ada
grams Mushrooms (portobello or any type of cultivated mushrooms with a mild aroma)
cup kaymak/other cream
sprigs green onions
pinch freshly ground black pepper
grams mozarella balls/other cheese (optional)
- Chop the mushrooms in big pieces, dividing them to four or five. Chop the onions, green onions, garlic and parsley finely.
- Heat up olive oil in a pan and put in the onion and garlic. Cook them until they lose their firmness, for about a minute, stirring occasionally.
- Add the green onions and parsley. Add salt, black pepper and nutmeg. It's best if the nutmeg is freshly grated and the pepper is freshly ground. Stir well.
- Wait for around a minute and pour in the kaymak/cream. Turn off the heat once it starts coming to a boil. Pour the sauce in a wide, deep-ish serving plate when it cools down.
- Cook the pasta al dente. (I cooked it for slightly more than 7 minutes, but it may vary). Strain and put in serving bowl, add the cheese if you're using it and mix well, then serve. I used small mozarella balls but parmesan or another cheese would also do well.