Porcini mushroom ragout with ribbon noodles

Name: Porcini mushroom ragout with ribbon noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Porcini mushrooms; 1 collar Spring onions; 150 streaky smoked bacon; 1/2 bunch Thyme; 250 g ribbon noodles; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 2 TABLESPOONS Flour; 150 ml dry white wine; 250 ml Vegetable broth (instant); 200 g Whipped cream; 7-10 Tbsp black pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Porcini mushrooms
1 collar Spring onions
150 streaky smoked bacon
1/2 bunch Thyme
250 g ribbon noodles
7-10 Tbsp Salt
1 TABLESPOON Oil
2 TABLESPOONS Flour
150 ml dry white wine
250 ml Vegetable broth (instant)
200 g Whipped cream
7-10 Tbsp black pepper

Directions

1
Cleaning porcini mushrooms. For large mushrooms remove the sponge. Clean porcini carefully with kitchen paper or a brush. Peel the stalks thinly if necessary. Slice small mushrooms, cut large ones into pieces.
2
Clean, wash and cut the spring onions into rings. Dice bacon. Wash the thyme, dab dry and remove the leaves. Cook the noodles in boiling salted water for about 8 minutes. Heat oil and fry bacon.
3
Add porcini mushrooms and fry for 3-4 minutes, turning. Add spring onions and thyme, fry briefly. Dust with flour and sauté while stirring. Add wine, stock and cream while stirring. Let simmer for 2-3 minutes at a mild heat.
4
Drain the pasta. Season sauce with salt and pepper. Serve the pasta with the ragout.