Wheat Risibisi with Shiitake Mushrooms

For the wheat risibisi with shiitake mushrooms, first bring salted water to a boil in a saucepan and cook the tender wheat for 8-10 minutes until tender. Cut the shiitake mushrooms into quarters.

Heat some butter in a pan and sauté the mushrooms in it. Add the peas and season with salt and pepper. Cut the sage leaves into fine strips and sprinkle them in. Pour in the Marsala wine, bring to the boil and remove from the heat.

Strain the cooked wheat and add it to the peas. Fold in the freshly grated Parmesan cheese and the whipped cream and serve the wheat risibisi with shiitake mushrooms in deep, preheated plates.

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