Ingredients for 4 people:
350 gr. 'rigatoncini' (type of pasta)
250 gr. mushrooms
100 gr. onion
80 gr. butter
Boil pasta in copious salty water. Mince onion thinly, let it saute in 60 gr. butter and add mushrooms then, cleaned and cut into thin slices. Let them brown, wet them with 3 spoons wine, add salt, pepper and let them cook for 10 minutes.
In a small bowl, dilute 2 spoons flour with half a glass of milk. Add the beaten, salted and peppery eggs and add half a spoon yeast and a spoon minced parsley.
Dress pasta with this mushroom sauce. Put it in a well-buttered oven-proof dish, cover with egg and milk mixture and let it bake in a moderate oven for about 20 minutes.
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