Mushroom with Dried Fish Fettuccine Carbonara
Mushroom with Dried Fish Fettuccine Carbonara is my pasta dish suggestion for the Holy Week. The mushroom sauce is adopted from my previous Pinoy carbonara recipe which uses Campbell’s Condensed Mushroom Soup as the base of the white sauce. Instead of using bacon and ham I substituted it with salted dried fish (daing) as toppings. I think dried salted herring (tuyo) is good substitute but the scales should be remove. I used three kinds of fresh mushroom button, shitake and oyster mushrooms. If you do not have fresh mushrooms the canned button mushroom is fine.
For the canned mushroom soup a good substitute would be the powdered mushroom soup. I preferred to used fettuccine with egg pasta, again any similar pasta may be used, you can try it with spaghetti or linguini pasta. Here is the recipe of my Mushroom with Dried Fish Fettuccine Carbonara.
Ingredients:
1/2 kilo fettuccine pasta, cooked as per package instruction
1 420g canned Campbell’s Cream of Mushroom Condensed Soup
1-3 pieces meaty dried fish
1 cup sliced button mushrooms
1 cup sliced shitake mushrooms
1 cup sliced oyster mushrooms
2-4 clove garlic, finely chopped
1 small size onion, chopped
1 cup fresh milk or evaporated milk
1 cup shredded cheddar cheese
3-4 tbsp. sour cream
1/2 to 1 tsp. sugar (optional)
3-5 tbsp. dried parsley flakes
parmesan cheese
salt and pepper to taste
cooking oil
Cooking procedure:
Soak the dried fish in a bowl of water for 30 minutes to 1 hour. Drain dry or wipe with kitchen paper towels. Heat enough oil in a frying pan a fry the dried fish on both sides. Let cool down and flake the meat and discard the bones, keep aside.
In a big sauce pan saute garlic and onion until fragrant. Stir in the dried parsley and the mushrooms, stir cook for 2 to 3 minutes. Now add in the mushroom condensed soup and let simmer for 2 to 3 minutes. Stir in the sour cream and simmer for another minute. Add in the cheddar cheese, milk and sugar. Season with salt and pepper to taste and continue to simmer for 2 to 3 minutes. At the last 2 minutes of cooking the pasta transfer straight to the sauce pan (drained and leave the boiling water) continue to stir cook for 2 to 3 minutes. The sauce should be runny at this time (it will absorb most of the liquid as it cools down), if not add more water from cooking the pasta. When done remove from the pan, to serve garnish with the flaked dried fish and with some parmesan cheese toppings.
See other related pasta recipes:
your recent posts are perfect for the holy week... everything seafood...
ReplyDeleteI've never been a fan of dried fish but a pasta love as always. Your recipe has impressed my wife. Thanks for this, now I can see few pieces of dried fish in the pantry. Something new to think about actually.
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