Cooking Foods Italian Recipes – Mushrooms & Eggs Sauce

More details are in my culinary books published by Amazon.com

 

 

 

 

Ingredients:

Spaghetti or linguini – one pound

Mushrooms (Fresh Porcini) one pound

Eggs fresh – three

Parsley – few leaves

Garlic

Extra virgin olive oil – two spoons

Butter – three spoons

White wine – half glass

Marine salt

 

 

 

 

 

 

 

 

 

 

Chop parsley and garlic.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the extra virgin oil and butter in a fry pan, low fire.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the chopped parsley and garlic, let fry slowly until the garlic start to get color (yellow).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cut the mushroom in cubes, then drop in the “soffritto”.

 

 

 

 

 

 

 

 

 

 

 

 

 

Gently stir the mushroom.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now you have to cook slowly turning upside down the mushrooms several times in order to cook them properly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you have more mushrooms than one pound, and you want to cook all of them, do not drop all together otherwise you will just boil them in their own water (they will release due to heat).

Instead drop one pound, let them to dry up and after this add the rest: with your spoon move the cooked ones on top of the new ones. In this way you can cook a lot of mushrooms in a small pot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You will see the mushrooms reduce drastically in volume, keep stirring.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now it is time to add two pinches of marine salt.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The mushrooms will get brown color, just check tasting one piece!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour less than half glass of white wine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let the wine to evaporate, then set the cooked mushrooms aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Separate the white from the yolk of three fresh eggs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook the whites in a fry-pan, do not add oils.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop a pinch of salt, then use a fork to break the whites.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I do this using the fork and a wooden spoon.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Just like this.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the cooked mushrooms in the eggs whites.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir a little.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the remaining white wine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook the spaghetti “al dente” then drop in to the sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the yolks on top of the spaghetti, set the fire off then stir well everything.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is the result.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread fresh grated Parmesan cheese on top and serve….!

 

 

 

 

Cooking Foods Italian Recipes – Mushrooms & Eggs Sauce

More details are in my culinary books published by Amazon.com