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Penne with mushrooms


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For 4 people: 400 g of penne, 200 g mushrooms, 2 tablespoons of marsala, 6 tablespoons vegetable cream, fresh coriander leaves for garnish


After they are soaked in warm water for a few minutes and after they are dried, processed mushrooms in the food processor until finely chop. Stir in the marsala cream and then add the chopped mushrooms. Passed briefly over low heat to blend until smooth. Cook the penne al dente and drain. Season the pasta with the mushroom soup. Serve with a sprinkling of chopped coriander leaves.

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