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Pappardelle di Fungí Boletinni

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(Yeah, I'm making up the Italian)

1 1/2 medium size shallot minced
2-3 cloves garlic minced
4-5 tablespoons olive oil
2 tablespoons unsalted butter
1/2 lb. -1 lb. of Boletus mushroom or any distinctive flavored mushroom (except Shitake)
1 tablespoon chopped Italian Parsley
1/4 cup freshly grated parmesan cheese
1/4 -1/3 cup Minced prosciutto (optional)
1 teaspoon -1 1/2 teaspoons salt

In a saucepan large enough to hold the pasta when its done, sautee the shallot and garlic until transparent. Add the mushrooms. When the mushrooms have absorbed most of the olive oil, add the butter and more olive oil as needed to keep it moist and distribute the sauce and add the salt. Let cook on a low heat for about 10 minutes.

Add the pasta that's been cooked in heavily salted water. Toss in the pan and add the parsley and cheese and prosciutto.

- Recipe courtesy of Laraine Newman

 

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