Homemade wide noodles with mushrooms in white wine
Ingredients:
400 g Ragusa Homemade wide noodles with mushrooms
400 g of mushrooms
2 tablespoons of butter
1 red onion
2 cloves of garlic
250 ml of dry white wine
4 tablespoons of sour cream
40 g of riban
parsley, salt, pepper
Preparation:
Cook Ragusa wide noodles in a large pot in salted water
7-8 min. Melt the butter in a pan over medium heat. Add the chopped red onion, and after 2 minutes, the chopped garlic. Stir occasionally and add sliced mushrooms. Fry for 7-8 minutes until the mushrooms soften. Pour in the wine and cook until the alcohol evaporates. Mix the mushrooms prepared in this way with the cooked pasta. At the same time, add cream, finely grated Parmesan and two spoons of chopped parsley and, if necessary, a few spoons of the water in which the pasta was cooked.
