Ribbon noodles in mushroom cream sauce

Name: Ribbon noodles in mushroom cream sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 25 g dried mixed mushrooms; 2 Shallots; 50 g streaky smoked bacon; 350 g Mushrooms; 1/2 bunch Parsley; 250 g Noodles (e.g. ribbon noodles); 7-10 Tbsp Salt; 1-2 TABLESPOONS Olive oil; 200 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 1 pinch Sugar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

25 g dried mixed mushrooms
2 Shallots
50 g streaky smoked bacon
350 g Mushrooms
1/2 bunch Parsley
250 g Noodles (e.g. ribbon noodles)
7-10 Tbsp Salt
1-2 TABLESPOONS Olive oil
200 g Whipped cream
2-3 TABLESPOONS sauce thickener
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
1 pinch Sugar

Directions

1
Wash dried mushrooms well and soak them in 400 ml of warm water for about 30 minutes. In the meantime peel and finely dice the shallots. Cut the bacon into cubes. Clean and quarter mushrooms. Wash parsley, dab dry and chop finely, except for a little bit for garnishing.
2
Cook pasta in boiling salted water for about 10 minutes. Heat the oil in a pan and fry the shallots and bacon. Add mushrooms and fry until golden brown. Add dried mushrooms in soaking water and cream, bring to the boil. Stir in sauce thickener and cook for about 1 minute. Remove from the heat, season with lemon juice, salt, pepper and sugar. Stir in chopped parsley. Drain the pasta and let it drain. Serve with sauce on plates.
3
Stir in sauce thickener and cook for about 1 minute. Remove from the heat, season with lemon juice, salt, pepper and sugar. Stir in chopped parsley. Drain the pasta and let it drain. Serve with sauce on plates. Serve garnished with parsley