- 1 medium size onion, finely chopped
- 4 cloves of garlic, finely chopped
- 2 tbsp of President Butter
- 30 gr. of dried porcini
- 80 gr. of fresh mushrooms
- Finely chopped parsley
- Drizzle of olive oil
- Sprinkle French thyme
- 500 ml. of PRESIDENT cream 35% fat
- 400 gr. of Fettucine
- 40 gr. of parmesan
- Soak Porcini in warm water.
- In a pan, add the President butter, onion and garlic to become golden color, add fresh mushrooms, French thyme and stir.
- Meanwhile, put the fettuccine in hot water to cook.
- Drain the porcini well, cut it and add to the pan for about one minute, then add the porccini water and reduce the heat to evaporate.
- Add President cream with parmesan and a pinch of salt and black pepper. Once the cream is thick, drain the pasta well, add to the skillet, then sprinkle with fine parsley.
