top of page


• 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

bottom of page