8 oz of green fettuccine
2 oz of dried mushroom (funghi secchi)
2 teaspoons of chicken bouillon, dissolved, hot (480 ml)
4 tablespoons of butter
1 medium onion (100 g), chopped
4 tablespoons of all-purpose flour
1/2 cup of grated Parmesan cheese (50 g)
8 oz of green fettuccine
2 oz of dried mushroom (funghi secchi)
2 teaspoons of chicken bouillon, dissolved, hot (480 ml)
4 tablespoons of butter
1 medium onion (100 g), chopped
4 tablespoons of all-purpose flour
1/2 cup of grated Parmesan cheese (50 g)
Fry 2.5 liters of water and 1/2 teaspoon of salt in a large pot at high heat, covered
Add the fettuccine and cook with the lid off until al dente (around 5 minutes)
Wash the mushroom well in cold water and soak it in chicken bouillon for 10 minutes
Then, drain and reserve separately
Strain the bouillon through a paper filter and reserve separately
In a medium pot, heat the butter at medium heat
Add the onion and fry until golden brown (around 3 minutes)
Add the mushroom and increase the heat to refry for 3 minutes
Add the all-purpose flour and mix well with a wooden spoon
Add the reserved bouillon, stir well, and let it boil
Reduce the heat to medium-low and cook until the sauce thickens (around 5 minutes)
Remove from heat, add the Parmesan cheese, and mix
Taste and adjust seasoning as needed
Scoop out the fettuccine, transfer it to a serving dish, and top with the sauce
Serve immediately.
