DIFFICULTY: 3
20 Minutes
INGREDIENTS PER 4 PEOPLE
tomato sauce, 2 tbsp
flour, 1 tbsp
olive oil
egg pasta (like tagliatelle, 12 oz g
fresh mixed mushrooms, 10,6 oz
salt
pepper
onion, 1
parsley, a small bunch
rosemary, 1 stick
white wine, a dash
PROCEDURE
Wipe the mushrooms with a damp kitchen towel (don’t soak them in water) then slice the large ones into half; leave the smaller ones whole. Chop the onion finely then stir fry it in a pan with 2 tablespoon of olive oil. After that, add the mushrooms, with the salt and pepper and stir fry them for 5 mins. Add a dash a white wine and let it evaporate, a spoon of flour, 2 tablespoon of tomato sauce and the rosemary stick, stir well. Cook for about 10 minutes until the mushrooms are very soft. Cook the pasta in salty water then add it to the pan with the mushrooms with a olive oil. Stir well and serve with chopped parsley and grated Parmigiano Reggiano.
Thanks to: My Little Italian Kitchen
