I made chicken and mush­room pasta and used fresh cream in the sauce, but it turned out to be very bit­ter. What might have gone wrong?

Friday - - Leisure -

When cook­ing chicken and mush­room pasta, it is very im­por­tant to sea­son the dish well, not just with salt and pep­per but also with herbs. Tar­ragon, for ex­am­ple, com­ple­ments both chicken and mush­room, and adds a lot of flavour. You need to make sure you cook the mush­rooms well be­fore you add the cream, as un­der­cooked mush­rooms could be the rea­son why your dish tasted bit­ter. Adding cream can also make the dish sour if it is not cooked for at least a few min­utes.

So if you make sure to sea­son your dish with the right herbs and cook the cream for long enough, I’m sure it will turn out well next time. ● Do you have a ques­tion for Sil­vena? Email her at fri­day@gulfnews.com. Please write ‘Do­mes­tic Diva’ in the sub­ject line of your email.

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