300 g Mixed forest mushrooms (dried and fresh button mushrooms)
2 Stück Shallots
2 Stück Garlic cloves
200 ml Heavy cream (full fat)
50 g Parmesan (grated)
30 g Butter
2 EL Olive oil
100 ml Dry white wine
1 Prise Salt
1 Prise Freshly ground pepper
1 EL Parsley (chopped)
Instructions
1. Soak the dried mushrooms in 200 ml of warm water for 20 minutes. Chop the fresh mushrooms and shallots finely. Mince the garlic finely.
2. Boil the pappardelle in plenty of salted water al dente. Reserve 150 ml of the pasta water.
3. Strain the mushroom soaking water through a fine sieve to remove sediment. Heat oil and butter in a large pan. Fry the mushrooms over high heat until they have taken on color.
4. Add shallots and garlic and sweat them for 2 minutes until translucent. Deglaze with white wine and let it reduce almost completely.
5. Pour the mushroom water and cream into the pan. Let the sauce simmer gently for 5 minutes until it thickens.
6. Add the drained pasta to the pan. Mix everything well with a splash of pasta water until a creamy consistency forms. Stir in the Parmesan.
7. Season with salt and pepper. Serve the pasta immediately, garnished with fresh parsley.
Nutrition per serving
kcal: 620
Protein: 22 g · Fett/Fat: 28 g · Carbs: 78 g
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