Pappardelle

Ingredients

• 10 g dried porcini mushrooms
• 250 g spinach leaves
• 250 g wood ear mushrooms (or substitute pink champignons)
• 125 g cherry tomatoes
• 1 onion
• 2 tbsp olive oil
• 1 Garlic clove
• 1 tsp chopped oregano leaves
• 300 ml whipping cream
• 100 g crème fraîche
• Salt
• Pepper
• 500 g pappardelle

Instructions

1. 1.

   Finely chop the porcini mushrooms and soak them in 125 ml lukewarm water. Rinse and wash the spinach leaves.

2. 2.

   Clean and trim the mushrooms; cut large ones into smaller pieces if needed. Wash and halve the tomatoes. Peel and dice the onion. Heat olive oil in a large pan. Sauté the mushrooms and onion. Peel and press the garlic, then add it to the pan. Add tomatoes and oregano leaves. Deglaze with the mushroom soaking liquid. Pour in cream and stir in crème fraîche. Reduce the sauce until creamy. Season with salt and pepper.

3. 3.

   Cook the pappardelle in plenty of salted water according to package directions until al dente. In the last 1-2 minutes, add the spinach. Drain and let it dry. Serve the pasta topped with the mushroom cream sauce.