Pasta - Sugo di Funghi

By SallySmo

Ingredients

• 250 g. dried mushrooms
• 2 cloves of garlic
• olive oil
• nipitella erbs
• 1 T. of butter
• 1 c.of beef broth either liquid or tablet formed, dissolved

Preparation

Step 1

In a bowl of luke warm water add the mushrooms and let sit for 30 minutes. In a sauce pan put ½ cup olive oil, pressed garlic and sautee. Take the mushrooms from the water and remove the excess water then chop and add to sauce pan. Cook over a low fire for 3 minutes. Add the nipitella that have been chopped finely. Now add the broth and cook slowly over a low flame for 20 minutes. Remove from the fire and stir in the butter, cover and let it rest for another 30 minutes. This mixture can be used to top polenta for a delicious primi or as a crostini on top of toasted Italian bread.