Pasta with sauce Roma (white mushrooms)
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350 G WEDGES MUSHROOMS 220 G ONION 60 G OIL 40 G 5 G VEGETATION PARSLEY 1/2 LEG BECHAMEL SAUCE 300 G
1We feathers in boiling water with salt and a little oil.
Meanwhile Calima onion until it becomes crushed glass (yellow), then add the mushrooms and cut them up Calima water evaporates from them. Remove from the fire pot with mushrooms tempered and add chopped parsley and vegetation, mix a little then add Bechamel sauce.
Place pasta dishes and fish sauce squeezed in Rome ready. I put parsley and an ornament.