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Pappardelle in Salsina di Funghi e Cipolle alla Panna
Pappardelle with a Mushroom, Onion and Cream Sauce
Preparation info
- Serves
4
as a first course - Difficulty
Easy
- Ready in
1 hr 5
Appears in
Published 1994
The excellence of this sauce is achieved by the slow cooking of the onion, which should just soften to a ‘melting’ point. This is a sauce that requires patience and care. It is not fast food’.
Ingredients
Method
- Melt the butter in a large frying-pan. Add the onions, salt and the stock and simmer at an absolute minimum for at least 45 minutes. If the onions begin to dry out and stick to the pan, add a little hot water.
- Throw in the mushrooms, and simmer for a further 5 minutes or until they are soft through. Stir frequently. Add the cream at the last minute and warm it up