Porcini Mushroom Pasta - cooking recipe

Ingredients

2 large yellow onions, julienne
2 garlic cloves, mashed
2 tablespoons olive and butter
2 cups veal or 2 cups chicken stock
1/4 cup sauvignon blanc wine
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
1 cup re-hydrated porcini mushrooms and the juice
1 pinch cumin
salt & pepper

Preparation

In a large skillet, saute onion and garlic in oil and butter until very soft.
Add wine, stock, mushrooms & juice, thyme, parsley and cumin and simmer until slightly thicken.
Salt and pepper to taste.
Pour over fettuccine or pappardelle noodles.
Garnish with tomato, basil and cheese.