Ribbon noodles in mushroom cream sauce

Name: Ribbon noodles in mushroom cream sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 20 g dried porcini; 2/3 Stem(s) fresh or 1/2 tsp dried thyme; 1 medium onion; 400-500 g Mushrooms; 500 g wide ribbon noodles; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS pine nuts, 1 tablespoon of oil; 1-2 TEASPOONS flour, 1/8 white wine; 200 g Sour cream or crème fraîche; 40 g sliced parmesan

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

20 g dried porcini
2/3 Stem(s) fresh or 1/2 tsp dried thyme
1 medium onion
400-500 g Mushrooms
500 g wide ribbon noodles
7-10 Tbsp salt, white pepper
2 TABLESPOONS pine nuts, 1 tablespoon of oil
1-2 TEASPOONS flour, 1/8 white wine
200 g Sour cream or crème fraîche
40 g sliced parmesan

Directions

1
Soak porcini mushrooms in a good 1/4 l lukewarm water for about 15 minutes. Wash thyme, pluck off leaves. Peel and finely dice the onion. Clean, wash and thinly slice the mushrooms
2
Cook the pasta in plenty of boiling salted water for about 8 minutes. Roast pine nuts without additional fat
3
Fry the mushrooms in hot oil. Add the onion and fry. Dust with flour and sauté. Deglaze with wine and porcini mushrooms together with soaking water, bring to the boil. Stir in sour cream and thyme. Let everything simmer for about 5 minutes. Season sauce with salt and pepper
4
Drain the pasta and mix with the mushroom sauce, serve. Sprinkle with pine nuts and parmesan
5
Choose a fine variety of pasta, e.g. the narrow tagliatelle with or without egg or pappardelle, an extra wide ribbon noodle. If you like, you can choose as fresh
6
Add a crisp salad with vinaigrette