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Ristorante Toscano Tagliolini Al Funghi

2 T. olive oil
2 T. butter
2 cloves of garlic
6 oz. sliced fresh porcini mushrooms
1 T. chopped parsley
salt and pepper to taste
1 lb. fresh tagliolini pasta
2 oz. of grated parmigiano cheese (optional)

Bring a kettle of lightly salted water to a boil.

In a saute pan over medium heat, combine the oil and butter and brown the garlic for 5 minutes, then remove the garlic. Add the mushrooms and the parsley. Cook for 5-6 minutes. Add salt and pepper to taste. Set aside.

Cook the pasta in the boiling water until al dente, 2-3 minutes.

Drain the pasta. Add the pasta to the mushroom sauce and saute over medium heat for 1-2 minutes. Serve immediately, with the cheese on the side.

Makes 6 servings.

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