Flomaria pasta with mushrooms in a wine sauce
Ingredients (3-4 portions)
400g of medium HRYSAFI flomaria pasta
100g of fresh porcini mushrooms
100g of fresh shiitake mushrooms
100g of fresh portobello mushrooms
1 onion chopped
2 tablespoons of olive oil
1 tablespoon of fresh butter
1 cup of dry white wine
1 cup of chopped parsley
salt and freshly ground black pepper
200g. grated HRYSAFI kaskavali cheese
Boil the flomaria pasta in plenty of salted water, drain and place back into pot. Chop the mushrooms into slices and fry them with the onion in a wide nonstick pan with a tablespoon of olive oil. Once browned, add wine and wait 2-3 minutes for the alcohol to evaporate. Add butter, salt and pepper, add the pasta in the pan and stir well.
Serve in a wide plate, sprinkle with grated kaskavali cheese and garnish with parsley and freshly ground black pepper.