Cappellacci with Sausage and Porcini

Filling

• 500 gms porcini mushroom fresh or frozen, cleaned and sliced, 1.1 lbs
• 3 garlic halved, cloves
• 400 gms pork sausage with fennel, 1 lb
• 2 tbsp extra virgin olive oil
• 50 ml white wine divided, ¼ cup
• 2 tbsp parsley
• 4 potato boiled and roughly chopped, medium
• 60 gms Parmesan Cheese finely grated, 2 oz
• salt to taste
• black pepper to taste

Sauce

• porcini sauce
• 150 ml heavy cream
• parmigiano reggiano finely grated

Cappellacci

• 2 egg
• 200 gms all-purpose flour 7 oz