Sugo di Funghi con Porcini is main ingredient for Tagliatelle ai Funghi, a simple and delicious pasta meal. Meaty mushrooms are sautéed with shallots, wine and parsley. Recommended with fresh rose wine or light red. 500 gr frozen pack. Distributed by Italian Food Asia
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How to make Sugo alla Pescatora with Tomato
In a large sauté pan heat the olive oil over medium heat. Add the shallot and sauté until lightly browned.
Add the sliced porcini mushrooms and cook until browned. You may find that the mushrooms absorb the oil, if this is the case add another tablespoon.
Add 4 turns of freshly ground black pepper and a small pinch of salt.
Remove the pan from the heat and add the wine and scrape any bits that are stuck to the pan.
Return the pan to the heat and cook for about 2 minutes or until the wine has reduced slightly.
Add broth and Increase the heat to high and simmer until reduced slightly.
Bring a large pot of water to a boil and into boiling water and cook. 2-3 minutes for fresh pasta or according to the package directions for dried.
Add the parsley and parmesan cheese to the mushroom mixture, toss with the pasta and serve with freshly grated parmesan cheese.
Produced in Italy under HACCP and ISO standards, that guarantee food safety
Sugo di Funghi con Porcini Ingredients
shallot, finely chopped
Freshly ground black pepper
Dry white wine
Fresh parsley, chopped
Parmesan cheese, plus more for garnish, freshly grated
Broth (vegetable or meat)