Pappardelle ai Funghi

INGREDIENTS

• 200 g porcini mushrooms

• 4 sprigs of parsley

• 1 shallot

• 1 tablespoon extra virgin olive oil

• 100 ml dry white wine

• salt

• 200 ml of vegetable broth

• 120 g of pappardelle pasta

• Freshly ground black pepper

PREPARATION

1. Mushrooms  rinse them briefly under running cold water to remove excess soil . Slice or cut into cubes .

2. Wash the parsley , select the leaves and chop finely with the crescent moon on a cutting board .

3. Peel the shallot and chop it finely.

4. Put the oil in a frying pan , the chopped shallot and bring it on the fire. Sauté gently until it is well browned it , then add the mushrooms , let them cook for two minutes, then pour over the white wine. Cook for a few minutes over high heat , add a pinch of salt , a teaspoon of chopped parsley, cover and simmer for 10-15 minutes.

5. Turn occasionally and add broth if the juices were too dry .

6. Boil the pappardelle pasta in salted water and , just before drain  add half a ladle of cooking water into the pan of sauce , then turn on the heat and add more chopped parsley.

7. Saute the  pappardelle pasta into the sauce in the pan over high heat for a few minutes , stirring frequently .

8. Serve immediately with a generous sprinkling of pepper .