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