Di:
Pulire i funghi, tagliando la terra dal gambo e strofinandoli con un panno umido, quindi tagliarli a fettine non troppo sottili.
In una padella appassire nel burro la cipolla tagliata finemente. Aggiungere i funghi e soffriggerli per alcuni minuti lasciando fuoriuscire l’acqua. Spruzzare con il vino bianco e lasciar evaporare. Salare, pepare e aggiungere a piccole dosi il brodo, rimestando continuamente.
Dopo circa 20/30 minuti, aggiungere il prezzemolo tritato finemente e, a piacere, dell’aglio spremuto.
Lasciar cuocere per ulteriori 20/30 minuti. Per un risultato più cremoso, a cottura ultimata, aggiungere un poco di panna.
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