1/2 cup of dried mushroom (20 g), cut into pieces
300 g of fettuccine
1 medium onion (100 g), finely chopped
1 tablespoon of butter
4 tablespoons of all-purpose flour
1 chicken bouillon tablet dissolved in 2 cups of water (480 ml)
1/2 cup of skim milk (120 ml)
1/2 teaspoon of salt
1/2 cup of dried mushroom (20 g), cut into pieces
300 g of fettuccine
1 medium onion (100 g), finely chopped
1 tablespoon of butter
4 tablespoons of all-purpose flour
1 chicken bouillon tablet dissolved in 2 cups of water (480 ml)
1/2 cup of skim milk (120 ml)
1/2 teaspoon of salt
Rinse the dried mushroom and soak it in water for 15 minutes
Drain with a fine-mesh sieve
In a large pot, bring 3 liters of water to a boil and add 1 tablespoon of salt
Cook the pasta until al dente (around 10 minutes)
In a medium saucepan, sauté the drained mushroom, onion, and butter over medium heat, stirring occasionally, until tender (around 5 minutes)
Add the all-purpose flour and cook, stirring constantly with a wooden spoon for around 4 minutes
Add the chicken bouillon, milk, and salt, and let it simmer until slightly thickened (around 2 minutes)
Drain the pasta, transfer it to a serving dish, combine with the sauce, and serve hot
248 calories per serving
