Traditional Fettuccine Panna & Funghi (cream and mushrooms) recipe and ingredients:
20 minutes –
3 garlic cloves
50gr salted butter
250 gr mushrooms
200 gr parmigiano
1 pint heavy cream
2 glasses of white wine
A bunch of parsley
Salt as needed
Recipe:
Melt the butter and ass chopped garlic to it. Stir fry for a few minutes and add chopped mushrooms with the parsley.
Cook until the mushrooms are soft then add two glasses of white wine. Put your flame on high to burn the alcohol off for a few minutes. Turn your flame back down and add 1 pint of heavy cream and half of your Parmesan, stir and add salt as needed. Cool for 5 minutes and done!
Cook your pasta in a hot water pan and salt it. Once pasta is rinsed add to the pan with the cream sauce in it and stir. Serve with some parsley and Parmesan garnish 😉
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