Linguine with porcini mushroom sauce

Name: Linguine with porcini mushroom sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 30 g dried porcini; 1 Onion; 2 medium sized kohlrabi; 1 TEASPOON Half-fat margarine; 1 TABLESPOON Flour; 350 g Noodles (e.g. linguine); 1/2 (100 g) Cup "refine with finesse" (you may; 11% fat, lighter than crème fraîche); 7-10 Tbsp Salt; 1/4 collar Chives; 7-10 Tbsp Pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

30 g dried porcini
1 Onion
2 medium sized kohlrabi
1 TEASPOON Half-fat margarine
1 TABLESPOON Flour
350 g Noodles (e.g. linguine)
1/2 (100 g) Cup "refine with finesse" (you may; 11% fat, lighter than crème fraîche)
7-10 Tbsp Salt
1/4 collar Chives
7-10 Tbsp Pepper

Directions

1
Soak porcini mushrooms in approx. 400 ml cold water for at least 1 hour. Peel onion and cut into small cubes. Clean, peel and thinly slice the kohlrabi. Melt margarine in a pot and fry the onions in it. Dust with flour and pour 200 ml soaking stock of the porcini mushrooms while stirring. Bring the sauce to the boil and add some more water if necessary.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Steam kohlrabi in some salted water for 3-4 minutes. Wash the chives, dab dry and cut into fine rings. Stir "Refine with finesse" into the sauce, bring to the boil and season with salt and pepper. Drain porcini mushrooms, possibly halve them. Add chives and porcini mushrooms to the sauce and serve with noodles and kohlrabi
3
Waiting time approx. 50 minutes