Another meal from our farmers market expedition in Venice.
- 1/4 lb mushrooms
- 1 medium onion, chopped
- 4 cloves garlic
- Fresh Rosemary, Sage, basil
- 2 bay leaves
- 1/2 cup white wine
- 1/2 cup cream
- salt to taste
- Fresh pasta
Sautee onion, garlic and herbs until tender
Add 1/3 of mushrooms, sautee, add 1/2 cup water and salt, reduce.
Add 1/3 more of mushrooms, soften.
Add 1/2 cup white wine, reduce, add 1/3 of best mushrooms and 1/2 cup cream, reduce
Serve with pasta