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Receta Mushroom Sauce (Funghi Trifolata)
by Global Cookbook

Mushroom Sauce (Funghi Trifolata)
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Ingredientes

  • 5 Tbsp. extra-virgin extra virgin olive oil
  • 1 med Spanish onion cut 1/8" dice
  • 2 x garlic cloves thinly sliced
  • 8 ounce fresh porcini or possibly cremini mushrooms sliced thin plus
  • 4 x additional mushrooms thinly sliced
  •     Salt to taste
  •     Pici Pasta (see recipe),
  •     cooked al dente reserving 1/2 c.
  •     cooking water
  • 1/4 c. freshly-grated Parmigiano-Reggiano
  • 1/4 c. minced Italian parsley leaves

Direcciones

  1. Heat oil in a 12- to 14-inch saute/fry pan, over medium heat. Add in the onions, garlic and 8 ounces of sliced mushrooms and cook for 5 to 6 min.
  2. Add in the salt and pasta with 1/2 c. pasta cooking water to the pan and toss quickly. Add in the remaining 4 raw sliced mushrooms and toss again, off heat. Serve immediately, topped with the grated cheese.
  3. This recipe yields 4 serving.