Fusilli With Mushrooms
Recipe first for 4 people based on Mushrooms with tomato.
Preparation:
Preparation: Clean, wash, chop the mushrooms with a medium-sized onion. Put everything to brown with three tablespoons of oil. When the mushrooms have browned, add the tomatoes with their preservation sauce, salt and pepper. Cook for 45 minutes. Remove, add a little chopped parsley. Bring plenty of salted water to the boil, boil the fusilli, drain them al dente, transfer them to a hot serving dish, season them very hot with the grated cheese and a knob of butter. Stir, complete with the mushroom sauce and serve. Accompanying wines: Alto Adige Schiava DOC, Montepulciano D'Abruzzo “Cerasuolo” DOC, Cirò “Rosato” DOC.
Ingredients:
Ingredients: 350 G Fusilli Pasta - 800 G Mushrooms (Chiodini Mushrooms, Chanterelle Mushrooms, Chanterelle Mushrooms) - 250 G Peeled Tomatoes - 1 Onion - Parsley - Grated Cheese - 3 Tablespoons Olive Oil - 1 Walnut Butter - Salt - Pepper
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