Spaghetti Ai Funghi E Parmigiano Reggiano


1 ounce dried wild mushrooms
3 tablespoons butter
3 tablespoons olive oil
2 cloves garlic, peeled
1 pound spaghetti
3 ounces freshly grated Parmigiano-Reggiano ®

How to make Spaghetti Ai Funghi E Parmigiano Reggiano – Spaghetti with Mushrooms and Parmigiano-Reggiano ®:

Soak the mushrooms in 2 cups lukewarm water for about 30 minutes. Lift out the mushrooms, rinse them and filter the water. In a medium saucepan put the butter, the oil, the 2 cloves of garlic and saute, over medium heat stirring frequently until the garlic becomes a pale brown color. Remove the garlic.

Transfer the mushrooms and the filtered water to the saucepan and cook over medium heat, uncovered, until all the liquid has evaporated. Cook the spaghetti in boiling salted water until “al dente”, very firm, drain, mix thoroughly with the sauce. Add the Parmigiano-Reggiano and toss thoroughly.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at