200g of dried Italian porcini mushrooms, seared
2 tablespoons of salt (to cook the pasta)
4 medium onions, chopped
8 tablespoons of butter
1 bottle of dry white wine (Chardonnay)
8 tablespoons of all-purpose flour
8 cups of chicken broth (approximately 2 liters)
2 cups of grated Parmesan cheese (240g)
1 kilogram of green fettuccine pasta, spaghetti or pappardelle
200g of dried Italian porcini mushrooms, seared
2 tablespoons of salt (to cook the pasta)
4 medium onions, chopped
8 tablespoons of butter
1 bottle of dry white wine (Chardonnay)
8 tablespoons of all-purpose flour
8 cups of chicken broth (approximately 2 liters)
2 cups of grated Parmesan cheese (240g)
1 kilogram of green fettuccine pasta, spaghetti or pappardelle
Wash the mushrooms well and let them soak in a bowl with hot water for 20 minutes
Drain and reserve
In a large pot, bring 10 liters of water to a boil with the salt
In a large skillet, sauté the onion in butter over medium heat until golden
Add the drained mushrooms and white wine
Increase the heat and let it evaporate for a few minutes
Add the all-purpose flour, stirring constantly
Add the chicken broth, stir well, bring to a boil, reduce heat and simmer for 5 minutes
Remove from heat, add the Parmesan cheese and mix
Cook the pasta in boiling water until al dente
Drain and serve immediately with the hot sauce
579 calories per serving
Bottled white wine, Chardonnay type
$ Lindemans Bin 65 Chardonnay, Australia; Montagner Chardonnay, Italy
$$ Cova da Ursa Chardonnay, Portugal; Catena Chardonnay, Argentina
