60g of Paris mushrooms
60g of funghi
30g of shimeji
30g of shitake
1 tablespoon of sunflower oil
1 tablespoon of sun-dried tomatoes
75g of spaghetti buitoni
1 pinch of salt
60g of Paris mushrooms
60g of funghi
30g of shimeji
30g of shitake
1 tablespoon of sunflower oil
1 tablespoon of sun-dried tomatoes
75g of spaghetti buitoni
1 pinch of salt
Cook the spaghetti al dente
Drain and reserve
Quickly sauté all the mushrooms in olive oil, add the sun-dried tomatoes and salt, then toss the mushroom mixture with the pasta.
