How to make
The mushroom sauce is prepared by first frying the finely chopped onion, until it softens. Cut the mushrooms into thin slices and add them to the onion along with the butter, finely chopped garlic and two pinches of salt. Stew for a few minutes. The volume of the mushrooms will decrease by almost half and they will soften but remain tender thanks to the butter.
Pour the wine and crush the broth cube, if you have decided to add it for a more intense taste. Cook, until the liquid has almost completely evaporated and then add the cream and the milk. Season with more salt and white pepper and oregano. Cook over low heat for 5 minutes, by stirring, so that the bottom doesn't burn.
Boil the Mafaldine pasta according to instructions on the package. It needs a little time over the heat, 9 minutes maximum, because it is thinner and more tender than many other types of pasta.
Pour cold water over to stop the cooking process and strain the pasta well. Pour it into the sauce and stir.
Serve the dish hot with a fresh salad.
Bon Appétit!
