Pappardelle ai funghi

I showed a picture of the Porcini I bought. I thought you’d like to see what I did with them. It had onions, garlic, some olive oil, sliced porcini, and half a burrata ball I got at the market. Made it nice and creamy. It was yummy.

9 thoughts on “Pappardelle ai funghi

  1. Nancy Hampton Post author

    Porcini is just available occasionally. That’s why I grab it when I see it. The mushroom is called cepes in france, and Steinpilz in Germany. Always a big deal since they are gathered wild.

  2. Nancy Hampton Post author

    It was impromptu and I had no recipe. I just threw it together! I’d never invite anyone for that kind of meal! Who knows how it would come out?!

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