Fusilli With Mackerel and Mushrooms

  • Difficulty: Ultra Basic
  • 30 minutes
  • 2 servings

Chanterelles and black trumpet mushrooms are special additions that work great when paired with the right ingredients. Try them tucked in a savory sauce, with some mackerel and pasta. Go for them if you want to impress someone tonight, for dinner.

Ingredients Needed for Fusilli With Mackerel and Mushrooms

7 ounces of fusilli
1 tablespoon vegetable oil
2 ounces of chanterelle mushroom, dried, rehydrated
2 ounces of black trumpet mushroom, dried, rehydrated
0.5 ounce ginger, thinly sliced
3.5 ounces of mackerel
1 teaspoon paprika powder
1 teaspoon turmeric
½ lemon
1 cup heavy cream
chives, chopped
parmesan, for garnish

How to Cook Fusilli With Mackerel and Mushrooms

  1. Bring the water in a saucepan to a boil and add a pinch of salt.
  2. Add the fusilli and cook them according to the instructions on the package.
  3. Heat the vegetable oil in a skillet over medium heat. Add both types of mushrooms and cook them for 2 minutes. Add the ginger, mackerel, and season with paprika powder and turmeric.
  4. Squeeze the juice out of the lemon in the pan. Add the heavy cream and chives (keep some for garnish).
  5. Add the cooked fusilli and mix.
  6. Add chives and shredded parmesan on top!

Leave a Reply

Your email address will not be published. Required fields are marked *