Ribbon noodles in mushroom-herb sauce

Name: Ribbon noodles in mushroom-herb sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g white mushrooms; 1 collar (approx. 175 g) Spring onions; 1/2 Pot of marjoram (alternatively 1 teaspoon separate marjoram); 1/2 potty Sage (alternatively 1/2 tsp. separate sage); 2 TABLESPOONS Oil; 2 cubes (20 g) Mushroom herbals; 75 g Crème-fraîche; 1 TABLESPOON sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g ribbon noodles

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g white mushrooms
1 collar (approx. 175 g) Spring onions
1/2 Pot of marjoram (alternatively 1 teaspoon separate marjoram)
1/2 potty Sage (alternatively 1/2 tsp. separate sage)
2 TABLESPOONS Oil
2 cubes (20 g) Mushroom herbals
75 g Crème-fraîche
1 TABLESPOON sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g ribbon noodles

Directions

1
Clean the mushrooms and cut them into slices, except for 5-6 pieces. Clean and wash spring onions and cut into rings. Wash marjoram and sage, dab dry and chop except for a little bit for garnishing. Heat oil in a pan and fry the mushrooms until golden brown. Finally add spring onions and steam briefly. Season with sage and marjoram and deglaze with 400 ml water.
2
Bring to the boil, add the herbs and crème fraîche and dissolve while stirring. Add sauce thickener while stirring, bring to the boil again briefly and season with salt and pepper. Cook the pasta in plenty of boiling salted water for about 8 minutes. Pour onto a sieve, rinse under cold water and drain. Spread the noodles and sauce on 4 plates and finely slice the raw mushrooms on top. Sprinkle with remaining marjoram and serve garnished