• 2 TBSP high heat oil (grape seed or avocado)
• 1 lb chopped Pioppino mushrooms
• 1⁄2 cup chopped onion
• 2⁄3 cup chopped celery
• 2⁄3 cup chopped carrot
• Salt (to taste)

• Black pepper (to taste)
• 1 cup whole milk
• 1 cup dry white wine
• 1 1⁄2 cups diced tomatoes
• 1 1⁄4 to 1 1⁄2 pounds pasta
• Freshly grated parmigiano-reggiano cheese to top dish


• Heat oil over medium heat. Add pioppino mushrooms; cook and stir
until tender and browned, about 10 minutes

• Add chopped onions to the mushrooms and continue to cook until
onions become translucent.

• Next, add the chopped celery and carrot. Cook for about 2 minutes,
stirring often.

• Add salt and pepper to taste and stir until uniform

• Add milk and nutmeg and continue to simmer until mixture thickens

• Next add wine (optional), and let it simmer until it has evaporated,
then add diced tomatoes and stir. Continue to cook and stir until
tomatoes have been incorporated into sauce

• Toss “meat” sauce with cooked drained pasta, adding the
tablespoon of butter, and serve with freshly grated Parmesan on top

The statements made on this website have not been evaluated by the FDA (U.S. Food & Drug Administration). The products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. The information provided by this website or this company is not a substitute for a face-to-face consultation with your physician, and should not be construed as individual medical advice.
©2020 All Rights Reserved For Fungus Sake LLC.