Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. | 2. While the pasta is working, in a saucepan, simmer the vegetable stock and porcinis until the porcinis are softened, 15 minutes. | 3. In a medium saucepan, melt the butter over medium heat. Stir in the shallots; season with salt and pepper. Cook, stirring frequently, until softened, 7 to 8 minutes. Stir in the parsley, then the wine. Lower the heat to low. | 4. Remove the mushrooms from the stock and finely chop; add to the parsley-shallot mixture. Ladle in the stock up to the last ladleful (to avoid the grit at the bottom). | 5. Toss the pasta with the porcini-parsley sauce and serve with a little grated pecorino romano on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt pepper				25.2167	0.0	5.61	0.1417
pappardelle pasta	1	lb		25.2167	0.0	5.61	0.1417
vegetable stock				-	-	-	-
porcini mushroom	1	ounce	dried	25.2167	0.0	5.61	0.1417
butter	4	tablespoons		342.0	15.714	10.686	28.8
shallot	4		chopped	-	-	-	-
flat leaf parsley	1	cup	chopped	25.2167	0.0	5.61	0.1417
white wine	1	cup		-	-	-	-
pecorino romano cheese	1			25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.