Spaghetti con Funghi al Cartoccio: Baked Spaghetti with Mushrooms in Parchment | TASTE

Name: Spaghetti con Funghi al Cartoccio: Baked Spaghetti with Mushrooms in Parchment | TASTE
Ingredients: 4-6 15-inch parchment-paper squares; 1 lb dry spaghetti; ¼ c olive oil; 2 tbsp unsalted butter; 1 lb mixed fresh wild mushrooms, such as black trumpets or chanterelles, trimmed; 2 sm shallots, minced; Fine sea salt; ½ c dry white wine; 1 c vegetable stock; ¼ c minced fresh flat-leaf parsley; 2 tbsp extra-virgin olive oil

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You open it up, and with the warm steam comes the scent of olive oil, parsley, white wine, and wild mushrooms.

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Ingredients

4-6 15-inch parchment-paper squares
1 lb dry spaghetti
¼ c olive oil
2 tbsp unsalted butter
1 lb mixed fresh wild mushrooms, such as black trumpets or chanterelles, trimmed
2 sm shallots, minced
Fine sea salt
½ c dry white wine
1 c vegetable stock
¼ c minced fresh flat-leaf parsley
2 tbsp extra-virgin olive oil