Vegetarian dish, and a small portion that is also great for lunch.
Dish for 3-4 people.
Ingredients:
200 gr. mushroom mix
250 g mushrooms
3 cloves of garlic
Glass of white wine
1 cube of forest mushroom stock
2 shallots
Dried or fresh chives
250 ml cooking cream
Pinch of fresh pepper
Dried tomatoes
Parmesan cheese
400 grams of spaghetti
Preparation:
Cut the shallots into small pieces, clean the mushrooms and cut them as well. Remove the tomatoes from the pot and let them drain. Collect the oil, we fry everything in it.
Place a pan with water and salt for the pasta.
Heat a frying pan on the stove. Add a little bit of the tomato oil to the pan as soon as it is hot and add the shallots. Reduce the heat slightly. As soon as the onions start to look translucent, we add the mushrooms and dried tomatoes to the pan. Let it brown for a few minutes. Do stir occasionally.
Squeeze the garlic cloves over the pan and fry briefly.
Now cook the pasta according to the instructions on the packaging.
Deglaze the mushrooms with the wine, add the stock cube and a glass of water and let it reduce by about half.
Now add the cooking cream and the Parmesan cheese. Bring this to the boil again and then let it simmer over low heat.
Add chives and pepper at your discretion.
The pasta is now al dente and you can drain it. Then carefully mix this into the mushroom sauce.
Serve if necessary. with some fresh parsley, grated parmesan cheese. Serve with a salad.
Enjoy your meal.
