Mushroom noodles with herbal foam

Name: Mushroom noodles with herbal foam
Cook time: 50 min
Total time: 50 min
Yield: 3
Ingredients: 15 g dried porcini; 125 g Mozzarella cheese; 1 onion, 1 tomato; 400 g Mushrooms; 1/2 waistband / potty; 7-10 Tbsp Parsley and basil; 2 TABLESPOONS butter/margarine; 200 ml dry white wine; 200-250 g Whipped cream; 7-10 Tbsp salt, white pepper; 300 g ribbon noodles

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 3

15 g dried porcini
125 g Mozzarella cheese
1 onion, 1 tomato
400 g Mushrooms
1/2 waistband / potty
7-10 Tbsp Parsley and basil
2 TABLESPOONS butter/margarine
200 ml dry white wine
200-250 g Whipped cream
7-10 Tbsp salt, white pepper
300 g ribbon noodles

Directions

1
Rinse porcini and soak in 100 ml warm water for about 30 minutes. Finely dice the mozzarella. Peel onion. Wash, quarter and seed the tomato. Finely dice both. Clean the mushrooms, wash them if necessary and cut them in half or quarters. Wash the herbs and, except for something to garnish, cut finely
2
Heat 1 tablespoon of fat in a saucepan. Sauté half the onion in it. Deglaze with wine and boil down over high heat for about 10 minutes. Add cream and bring to the boil. Simmer for another 5 minutes, season
3
Cook the pasta in boiling salted water for 6-8 minutes until al dente. Drain the porcini mushrooms and collect the mushroom water. Fry the rest of the onion in 1 tbsp. hot fat. Fry all mushrooms until golden brown, season well. Add mushroom water and boil down for about 3 minutes
4
Drain the pasta, mix with mozzarella and mushrooms. Foam 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