300 g of fresh diverse mushrooms (shiitake, portobello and paris)
150 ml of extra virgin olive oil
1/2 large onion, finely chopped
3 cloves of garlic, minced
150 ml of dry white wine
200 ml of beef or chicken broth
Fresh parsley, salt, and black pepper to taste
500 g of fettuccine pasta
Grated Parmesan cheese to taste
300 g of fresh diverse mushrooms (shiitake, portobello and paris)
150 ml of extra virgin olive oil
1/2 large onion, finely chopped
3 cloves of garlic, minced
150 ml of dry white wine
200 ml of beef or chicken broth
Fresh parsley, salt, and black pepper to taste
500 g of fettuccine pasta
Grated Parmesan cheese to taste
Clean the mushrooms with a clean cloth or soft brush - never submerge them in water
Cut the paris, shiitake, and portobello mushrooms into slices
In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until they're translucent - do not let them brown
Add the mushrooms, increase the heat, and cook for five minutes or until they release all their liquid and it's fully evaporated
Add the white wine and simmer until it reduces almost completely
Add the beef broth and cook until the ragu thickens
Add the parsley, stir, and remove from heat
Season with salt and black pepper
Cook the pasta in abundant boiling water until al dente, then drain
Return the pasta to the skillet with a small amount of olive oil heated slightly, stirring well
Serve the pasta with the mushroom ragu and top with grated Parmesan cheese
