Italian Recipes
SPAGHETTI AI FUNGHI E
 PARMIGIANO-REGGIANO ®

SPAGHETTI AI FUNGHI E
 PARMIGIANO-REGGIANO ®

Spaghetti with Mushrooms and
Parmigiano-Reggiano ®

How to make the Spaghetti with Mushrooms and Parmigiano-Reggiano ®:

Soak the mushrooms in 2 cups lukewarm water for about 30 minutes. Lift out the mushrooms, rinse them and filter the water. In a medium saucepan put the butter, the oil, the 2 cloves of garlic and saute, over medium heat stirring frequently until the garlic becomes a pale brown color. Remove the garlic.

Transfer the mushrooms and the filtered water to the saucepan and cook over medium heat, uncovered, until all the liquid has evaporated. Cook the spaghetti in boiling salted water until "al dente", very firm, drain, mix thoroughly with the sauce. Add the Parmigiano-Reggiano and toss thoroughly.

Recipe courtesy of The Italian Trade Commission.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM