Ribbon noodles in mushroom cream sauce with ham

Name: Ribbon noodles in mushroom cream sauce with ham
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Mushrooms; 1 medium onion; 2 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 ml dry white wine; 400 ml Vegetable broth (instant); 400 g green ribbon noodles; 3 Stem(s) flat leaf parsley; 100 g Whipped cream; 2 TABLESPOONS sauce thickener; 50 g Parmesan cheese; 375 g Cured ham

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Mushrooms
1 medium onion
2 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 ml dry white wine
400 ml Vegetable broth (instant)
400 g green ribbon noodles
3 Stem(s) flat leaf parsley
100 g Whipped cream
2 TABLESPOONS sauce thickener
50 g Parmesan cheese
375 g Cured ham

Directions

1
Clean, wash and halve the mushrooms. Peel and finely chop the onion. Heat the fat. Fry the onion and mushrooms for about 5 minutes, turning them over. Season with salt and pepper. Deglaze with white wine and vegetable stock. Let it boil down at high heat for about 5 minutes.
2
Cook the noodles in boiling salted water for about 8 minutes. Meanwhile wash the parsley and cut it into fine strips except for a few leaves for garnishing. Stir parsley and cream into the sauce. Sprinkle with sauce thickener, bring to the boil briefly. Season again with salt and pepper. Garnish pasta with sauce, parmesan, ham and parsley