(Anzeige) Find someone who matches your energy, like balsamic mushroom burnt-butter matches #AlBronzo Spaghettoni by @barilla_de Recipe: 10G DRIED PORCINI MUSHROOMS 2 TABLESPOONS BOILING WATER 2 TABLESPOONS BALSAMIC VINEGAR 150G UNSALTED BUTTER FRESH SAGE LEAVES 250G SLICED BROWN MUSHROOMS 250G SLICED WHITE MUSHROOMS SEA SALT AND BLACK PEPPER 1 PACK BARILLA AL BRONZO SPAGHETTONI FRESH GRATED PARMESAN Let porcini mushrooms soak hot water and vinegar for some minutes in a small bowl. Heat butter in a large pan over high heat until foamy and brownish. Add sage and cook shortly until crisp. Remove sage and set aside. Add salt, pepper and fresh mushrooms to the butter pan and cook a bit until golden brown and softened. Then add the porcini-hot-water-vinegar mix and cook for a few more minutes until reduced slightly. In between cook Spaghettoni until al dente and afterwards drain well. Add pasta to the pan and toss to combine. Arrange in bowls, top with crispy sage, fresh grated parmesan and sprinkle with pepper. Serves 4 #Barilla