Dried Mushroom Fettuccine

Name: Dried Mushroom Fettuccine
Yield: 6
Ingredients: 1/2 cup of dried mushroom (funghi secchi), cut into pieces (20 g); 300 g of fettuccine; 1 medium onion (100 g), chopped; 1 tablespoon butter; 4 tablespoons all-purpose flour; 1 bouillon cube dissolved in 2 cups of water (480 ml); 1/2 cup of skim milk (120 ml); 1/2 teaspoon salt

1
1/2 cup of dried mushroom (funghi secchi), cut into pieces (20 g)
2
300 g of fettuccine
3
1 medium onion (100 g), chopped
4
1 tablespoon butter
5
4 tablespoons all-purpose flour
6
1 bouillon cube dissolved in 2 cups of water (480 ml)
7
1/2 cup of skim milk (120 ml)
8
1/2 teaspoon salt

Ingredients

1
1/2 cup of dried mushroom (funghi secchi), cut into pieces (20 g)
2
300 g of fettuccine
3
1 medium onion (100 g), chopped
4
1 tablespoon butter
5
4 tablespoons all-purpose flour
6
1 bouillon cube dissolved in 2 cups of water (480 ml)
7
1/2 cup of skim milk (120 ml)
8
1/2 teaspoon salt

Directions

1
Wash the mushroom well and soak it in water for 15 minutes
2
Drain with a skimmer
3
In a large pot, boil 3 liters of water and 1 tablespoon of salt at high heat
4
Cook the pasta until al dente (about 10 minutes)
5
In a medium pot, sauté the drained mushroom, onion, and butter over medium heat, stirring occasionally, until soft (about 5 minutes)
6
Add the all-purpose flour and cook, stirring constantly with a wooden spoon for about 4 minutes
7
Add the bouillon cube, milk, and salt and let it simmer until slightly thickened (about 2 minutes)
8
Drain the pasta, transfer to a serving dish, mix with the sauce, and serve hot
9
248 calories per serving