Mushroom cream with ribbon noodles

Name: Mushroom cream with ribbon noodles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400-500 g Porcini mushrooms; 1 collar Spring onions; 75-100 g Smoked bacon; 3-4 Stem(s) Thyme; 400 g wide ribbon noodles; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 2 (30 g) slightly heaped tbsp. flour; 150 ml dry white wine; 100 g Whipped cream; 1-2 TEASPOONS Vegetable broth

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400-500 g Porcini mushrooms
1 collar Spring onions
75-100 g Smoked bacon
3-4 Stem(s) Thyme
400 g wide ribbon noodles
7-10 Tbsp Salt
1 TABLESPOON Oil
7-10 Tbsp Pepper
2 (30 g) slightly heaped tbsp. flour
150 ml dry white wine
100 g Whipped cream
1-2 TEASPOONS Vegetable broth

Directions

1
Clean and trim the mushrooms. Slice small specimens, cut large ones into pieces. Clean, wash and cut spring onions into rings. Dice bacon. Wash and pluck thyme
2
Cook the pasta in plenty of boiling salted water for 8-10 minutes until al dente
3
Fry the bacon in a large pan. Add mushrooms and fry for 3-4 minutes, turning vigorously, adding oil and seasoning. Fry spring onions and thyme briefly
4
Dust everything with flour and sweat it. Stir in 300 ml water, wine, cream and stock. Bring to the boil and simmer for about 5 minutes. Season sauce with salt and pepper. Drain the noodles and arrange everything on a plate
5
Drink: cool white wine