30 g of dried mushroom funghi secchi
2 cups of water (480 ml)
1/4 cup of olive oil (60 ml)
1 medium onion (100 g) finely chopped
1 cup of macaroni orzo or risoni (200 g)
1 chicken broth tablet dissolved in 2 cups of boiling water (480 ml)
1 tablespoon of butter
1/3 cup of grated Parmesan cheese (45 g)
30 g of dried mushroom funghi secchi
2 cups of water (480 ml)
1/4 cup of olive oil (60 ml)
1 medium onion (100 g) finely chopped
1 cup of macaroni orzo or risoni (200 g)
1 chicken broth tablet dissolved in 2 cups of boiling water (480 ml)
1 tablespoon of butter
1/3 cup of grated Parmesan cheese (45 g)
Rinse the dried mushrooms under running water to remove any soil residue, then drain well
Sauté the onion and mushroom mixture in olive oil over high heat, stirring occasionally, until the onion is translucent (about 2 minutes)
Add the reserved mushroom liquid and cook, stirring constantly, until the liquid evaporates (about 3 minutes)
Gradually add the macaroni and cook, stirring frequently, until al dente (about 8 minutes)
Transfer to a serving dish and mix in the butter and Parmesan cheese
Reserve one tablespoon of Parmesan for garnishing
Mix well and sprinkle with reserved Parmesan before serving
315 calories per serving.
