This is a simple mushroom sauce recipe from the Apuans, the peaks overlooking the coastal plains of northern Tuscany; it calls for champignons, but you could likely use other fresh mushrooms if you prefer.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- See Below
Preparation:
You'll need about a quarter pound (100 g) of mushrooms per person. Trim away the tips of the stems and rub the mushrooms gently with a cloth to remove any dirt they may have. Next, cut the stems free and mince them, and finely slice the caps. Assuming you plan to serve four, pour a cup (250 ml) of heavy cream into a bowl and season it with a little salt, and, if you like, paprika. Mince 2 cloves of garlic and several leaves of fresh thyme, combine the mixture with the mushrooms, and stir everything into the cream. Cover the bowl and put it in a cool place for a couple of hours, during which time the flavors will meld.
Cook a pound of pasta, drain it, and stir it immediately into the sauce while it's still steaming.
Cook a pound of pasta, drain it, and stir it immediately into the sauce while it's still steaming.
