Pasta con Fungo

My dad was in the army, we were fortunate enough to not only live in Italy but be "adopted" by an amazing local family the Miotellos. The Miotellos take their hospitality seriously. When family friends the Weimer's were in Italy, they went to Caldogno (where we lived) and stayed with Rosetta Breccia one of the Miotello daughters. Julie was lucky enough to be taught to make Pasta con Fungo from the master herself!

This one comes straight from Rosetta's home in Vicenzia, Italia.....

In cook pot, saute:
1-2 containers fresh mushrooms (fungos)
up to 1/4 C olive oil (olio d'olivo)
2T butter (burro)
1/2 C fresh parsley, minced (prezzemolo)
3 cloves garlic, minced (aglio)

Add and bring to boil:
water 1/2" above ingredients
2 chicken bouillon cubes (pulcino)

Then turn down the heat and simmer for 2 hours....give or take

Serve over cooked egg noodles...the thicker the better...about 4 servings

*I did not have a picture on the computer of Caldogno, so here is one of the Basilica Palladiana in Vicenzia.