Porcini mushroom cream with ribbon noodles
- 400-500 g porcini mushrooms
- 1
Bundle Spring onions - 75-100 g smoked bacon
- 3-4 stem (s) Thyme
- 400 g broad ribbon noodles
- salt
- 1 EL Oil li>
-
pepper - 2 (30 g) slightly heaped tbsp Flour
- 150 ml dry white wine
- 100 g Whipped cream
- 1-2 TL Vegetable broth
45 minutes
easy
- 1.
- Clean and brush mushrooms. Slice small specimens and cut large ones into pieces. Clean and wash the spring onions and cut into rings. Dice the bacon. Wash and pluck the thyme
- 2.
- Cook the pasta in plenty of boiling salted water for 8-10 minutes until al dente
- 3.
- Bacon in one fry in a large pan. Add mushrooms and fry vigorously for 3-4 minutes, turning, adding oil, season. Fry the spring onions and thyme briefly
- 4.
- Dust everything with flour and sweat. Stir in 300 ml of water, wine, cream and stock. Bring to the boil and simmer for about 5 minutes. Season the sauce with salt and pepper. Drain the pasta and arrange everything on a plate
- 5.
- Drink: cool white wine
1 person approx.:
- 710 kcal
- 2980 kJ
- 21 g protein
- 29 g fat
- 83 g carbohydrates
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