Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1/4 cup 15g / 1/2oz Minced onions Salt - to taste Freshly-ground black pepper - to taste

  3. 2 cups 474ml Sliced assorted wild mushrooms

  4. 1 teaspoon 5ml Chopped garlic

  5. 3/4 cup 177ml Frozen green peas

  6. 1 Classic Bolognese Sauce - seeNote

  7. 1 lb 454g / 16oz Cooked fresh pasta - hot

  8. 2 oz 56g Freshly-grated Parmigiano-Reggiano cheese

  9. 1 tablespoon 15ml Finely-chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Classic Bolognese Sauce" recipe which is included in this collection. In a saucepan, heat the Classic Bolognese Sauce until warmed through. In a saute pan, heat the oil. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the mushrooms and continue to saute for 2 minutes. Season with salt and pepper. Stir in the garlic and peas. Saute for 1 minute and remove from the heat. Turn the mushroom mixture into the sauce and mix well. Toss the pasta with the sauce. Mound the pasta into shallow bowls and garnish with cheese and parsley. this recipe yields 4 servings.


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