Pappardelle ai Funghi Recipe |Courtesy of Fina Scroppo – Gigi Importing

Ingredients

• 1 oz (28 g) dried GiGi porcini mushrooms
• 2 cups boiled water
• 16 oz (454 g) GiGi Linea Oro Pappardelle or Tagliatelle
• 2 tsp Mantova extra virgin olive oil
• 2 tsp light butter
• ½ cup chopped onions
• 2 cloves garlic, chopped
• 2 pkg (16 oz/454 g) cremini or white button mushrooms, very thinly sliced
• ½ cup white wine
• ½ cup no-salt-added vegetable broth
• 3 tbsp light (5%) sour cream
• 2 tbsp chopped fresh parsley
• ¼ tsp sea salt
• Freshly ground black pepper to taste
• 2 tbsp freshly grated Parmigiano-Reggiano cheese