Pasta al Funghi

Another meal from our farmers market expedition in Venice.

  • 1/4 lb mushrooms
  • 1 medium onion, chopped
  • 4 cloves garlic
  • Fresh Rosemary, Sage, basil
  • 2 bay leaves
  • 1/2 cup white wine
  • 1/2 cup cream
  • salt to taste
  • Fresh pasta

Sautee onion, garlic and herbs until tender

Add 1/3 of mushrooms, sautee, add 1/2 cup water and salt, reduce.

Add 1/3 more of mushrooms, soften.

Add 1/2 cup white wine, reduce, add 1/3 of best mushrooms and 1/2 cup cream, reduce

Serve with pasta

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