Pasta with Mushroom Cream Sauce

Ingredients

• 400 ml Vegetable broth
• 10 g dried porcini mushrooms
• 200 g porcini mushrooms
• 2 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• 400 g linguine (thin ribbon pasta)
• Salt
• Pepper (freshly ground)
• 3 tbsp crème fraîche
• 1 tbsp Lemon Juice
• 1 tbsp chives curls
• 1 tbsp chopped parsley

Instructions

1. 1.

   Warm the broth and soak the dried porcini mushrooms for about 20 minutes. Clean the fresh porcini mushrooms and slice them. Peel and finely chop the onion and garlic.

2. 2.

   Cook the pasta in plenty of boiling salted water according to package instructions until al dente. In hot oil, sauté the sliced porcini mushrooms vigorously. Add the chopped onions and garlic, cook briefly, and season with salt and pepper.

3. 3.

   Drain the soaked porcini mushrooms through a sieve, reserving the liquid. Rinse the mushrooms quickly, let them drain, then add both the mushrooms and the filtered liquid to the pan with the sautéed mushrooms. Bring to a boil and simmer for about 3 minutes.

4. 4.

   Stir in the crème fraîche, lemon juice, chives curls, and parsley, tasting and adjusting seasoning. Drain the pasta, let it dry slightly, and serve with the mushroom cream sauce.