Noodles with porcini mushroom sauce

Name: Noodles with porcini mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g dried porcini; 3-4 Stem(s) Thyme; 300 g Mushrooms; 500 g Noodles (e.g. pappardelle); 7-10 Tbsp Salt; 1 medium onion; 1 TABLESPOON Oil; 50 ml White wine; 200 g Whipped cream; 30 g Pine nuts; 1 TABLESPOON Cornstarch; 7-10 Tbsp Pepper; 50 g Parmesan cheese in one piece

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g dried porcini
3-4 Stem(s) Thyme
300 g Mushrooms
500 g Noodles (e.g. pappardelle)
7-10 Tbsp Salt
1 medium onion
1 TABLESPOON Oil
50 ml White wine
200 g Whipped cream
30 g Pine nuts
1 TABLESPOON Cornstarch
7-10 Tbsp Pepper
50 g Parmesan cheese in one piece

Directions

1
Soak porcini mushrooms in cold water for about 10 minutes. In the meantime wash thyme, dab dry and pluck. Clean the mushrooms, possibly wash them and cut them into thick slices. Drain the porcini mushrooms and collect the soaking water.
2
Cook the pasta in boiling salted water for about 8 minutes. In the meantime, peel and finely dice the onion. Heat the oil in a pot and fry the mushrooms in it. Add thyme and fry briefly.
3
Remove the mushrooms and put them aside. Sauté onion in the frying fat and deglaze with white wine. Fill up with the soaking water. Bring to the boil and add the cream. Let simmer for about 5 minutes.
4
Roast pine nuts in a pan without fat. Stir starch with 1 tablespoon of water until smooth and thicken the sauce. Add porcini mushrooms and mushrooms. Season with salt and pepper. Drain the noodles and mix with the porcini mushroom sauce and arrange on a plate.
5
Slice Parmesan cheese over it.