- 200 grams of mushrooms
- 4-5 sprigs parsley 1 shallot
- 1 tablespoon extra virgin olive oil
- 100 ml dry white wine salt
- 250 ml of vegetable broth
- 120 g egg noodles pepper
PREPARATION
- Remove from fungi the radicle earthy, then rinse briefly under cool running water to remove excess soil. Slice or dice.
- Wash the parsley, select the leaves and chop finely with the crescent on a cutting board.
- Peel shallots and chop finely.
- Put oil in a frying pan, chopped shallots and bring the fire. Sauté gently until it will be golden brown, then add the mushrooms, season them for two minutes, then add the white wine. Cook for a couple of minutes over high heat, add a pinch of salt, a teaspoon of chopped parsley, cover and simmer for 10-15 minutes.
- Turn occasionally and add broth if the sauce dries too.
- Boil noodles in salted water just before draining, add half a ladle of cooking water into the pan of sauce, then turn on the heat and add more chopped parsley. Skip
- drain the noodles in the pan over high heat seasoning for a few minutes, stirring frequently.
- Serve immediately with a generous grating of pepper.
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