Mushroom fusilli
Instructions
Clean, wash, chop mushrooms with a medium-sized onion.
Put everything in Brown with three tablespoons of olive oil.
When the mushrooms have browned add the tomatoes with their juice, salt and pepper.
Cook for 45 minutes.
Withdrawn, add some chopped parsley.
Bring to a boil salted water, lessatevi fusilli al dente, drain, place on warm serving dish, toss hot with grated cheese and a knob of butter.
Mix, supplemented with mushroom sauce and serve.
Accompanying wines: Alto Adige Schiava DOC Montepulciano d'Abruzzo Cerasuolo "DOC," Ciro "Rosato" DOC.
Ingredients and dosing for 4 persons
- 350 g of type pasta fusilli
- 800 g of fungi (mushrooms, chanterelle mushroom tacks, chanterelle mushrooms)
- 250 g of peeled tomatoes
- 1 onion
- Parsley
- Grated cheese
- 3 tablespoons of olive oil
- 1 walnut butter
- Salt
- Pepper