Roast pork ragout with ribbon noodles

Name: Roast pork ragout with ribbon noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 10 g dried porcini; 1 collar (approx. 150 g) Spring onions; 400 g Mushrooms; 350 g ribbon noodles; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 350 ml Broth (Intant); 50 g Whipped cream; 2-3 TABLESPOONS dark sauce thickener; 400 g Roast pork (roasted without crust from the previous day); 3-4 Stem(s) Thyme; 7-10 Tbsp Laurel

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

10 g dried porcini
1 collar (approx. 150 g) Spring onions
400 g Mushrooms
350 g ribbon noodles
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Pepper
350 ml Broth (Intant)
50 g Whipped cream
2-3 TABLESPOONS dark sauce thickener
400 g Roast pork (roasted without crust from the previous day)
3-4 Stem(s) Thyme
7-10 Tbsp Laurel

Directions

1
Pour 150 ml of boiling water over the porcini mushrooms and let them swell for about 30 minutes. In the meantime clean, wash and chop the spring onions. Clean the mushrooms, wash and quarter them if necessary.
2
Cook the pasta in boiling salted water for 8-10 minutes. Drain porcini mushrooms. Collect the mushroom water and measure 100 ml. Heat the oil in a pan and fry the mushrooms for about 5 minutes.
3
Halfway through the frying time, add spring onions and porcini mushrooms and fry. Season with salt and pepper. Add mushroom water, broth and cream and bring to the boil. Bind with sauce thickener. Cut meat into cubes, add to the sauce and warm up.
4
Wash the thyme, shake dry and chop finely. Add to the ragout and stir in. Flavour again. Drain noodles and chill cold. Arrange on plates together with the roast ragout and serve garnished with laurel as desired.