Mushroom noodles with herbal foam

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Rinse porcini and soak in 100 ml warm water for about 30 minutes. Dab mozzarella dry and dice finely. Peel onion. Wash, quarter and seed the tomato. Finely dice both. Clean the mushrooms, possibly halve or quarter them.

2. 2

   Wash the herbs and chop finely, except for something to garnish. Melt 1 tablespoon of fat in a pot and fry half of the onion in it until transparent. Deglaze with white wine and boil down over high heat for about 10 minutes. Add cream, bring to the boil and simmer for another 5 minutes at medium heat. Season to taste with salt and pepper. Cook pasta in plenty of boiling salted water for about 12 minutes. In the meantime drain the porcini and collect the mushroom water. Pour the liquid through a fine sieve. Fry the rest of the onion in 1 tablespoon of hot fat until transparent. Fry all mushrooms in it until golden brown, season strongly. Add mushroom water and boil down for about 3 minutes.

3. 3

   Cook pasta in plenty of boiling salted water for about 12 minutes. In the meantime drain the porcini and collect the mushroom water. Pour the liquid through a fine sieve. Fry the rest of the onion in 1 tablespoon of hot fat until transparent. Fry all mushrooms in it until golden brown, season strongly. Add mushroom water and boil down for about 3 minutes. Drain noodles and mix with mushrooms and mozzarella. Foam up the sauce with the cutting stick of the hand mixer. Fold in herbs and season to taste. Spread immediately over the noodles and sprinkle with tomato cubes. Garnish with the rest of the herbs

4. 4

   Drain noodles and mix with mushrooms and mozzarella. Foam up the sauce with the cutting stick of the hand mixer. Fold in herbs and season to taste. Spread immediately over the noodles and sprinkle with tomato cubes. Garnish with the rest of the herbs

Nutrition Facts

KCAL
640 kcal

CARBS
57 g

FATS
33 g

PROTEINS
20 g