Preparation:
Peel and mince onion and garlic. Wipe mushrooms with a damp paper towel or cloth, trim base of stems, and cut caps and stems into thin slices. Heat the butter and olive oil in a saucepan and cook the onion, garlic, and parsley over low heat until soft. Sprinkle in the flour, then stir in the mushrooms, 4 tablespoons of the broth, and salt and pepper to taste.
Simmer until the mushrooms are soft. There should be enough liquid to make a slightly thickened sauce, but if there is not enough, add the remaining 2 tablespoons broth. Keep the sauce warm.
Cook desired amount of pasta in salted water, drain and turn into a warmed bowl. Add 1 tablespoon of butter and toss to coat the strands with butter. Spoon the sauce on top and toss again. Serve as a first course. |
