Pasta with Mushroom Cream Sauce

Ingredients

• 800 g mixed mushrooms (e.g., chanterelles, porcini, button mushrooms)
• 1 Shallot
• 1 Garlic clove
• butter (for frying)
• 150 ml dry white wine
• 400 g whole wheat penne pasta
• Salt
• 250 ml Whipping Cream
• 2 tbsp crème fraîche
• Pepper (freshly ground)
• chives sprigs (for garnish)

Instructions

1. 1.

   Clean the mushrooms thoroughly and leave them whole or slice them depending on size. Peel and finely chop the shallot and garlic. Fry the mushrooms in hot butter in portions, then remove from the pan. Sauté the shallot and garlic until translucent, deglaze with white wine, and let reduce slightly.

2. 2.

   Cook the pasta in boiling salted water to al dente. Add cream and crème fraîche to the sauce, stir until slightly thickened, and return the mushrooms. Simmer for about 5 minutes, seasoning with salt and pepper.

3. 3.

   Combine the mushroom sauce with the pasta, sprinkle with chives, and serve immediately.