Pasta with Porcini Mushrooms

Ingredients

• 500 g porcini mushrooms
• 2 shallots
• 1 Garlic clove
• 3 tbsp butter
• 150 ml dry white wine
• 200 ml heavy cream
• 500 g Fettuccine
• Salt
• Pepper (freshly ground)
• 100 g parmesan cheese (block)

Instructions

1. 1.

   Clean the mushrooms thoroughly. Trim 2-3 cm from the stems and dice them small. Slice the remaining mushrooms lengthwise into thin pieces.

2. 2.

   Peel and finely dice the shallots and garlic. Sauté both with the mushroom cubes in a hot pan using 1 tbsp butter until translucent. Deglaze with wine, simmer for 1-2 minutes, then add cream and let it thicken slightly.

3. 3.

   Cook fettuccine in salted water to al dente.

4. 4.

   Sear the sliced porcini in another hot pan with the remaining butter for 2-3 minutes until golden brown. Season with salt and pepper.

5. 5.

   Grate some parmesan into the sauce and adjust seasoning with salt and pepper. Toss the drained pasta (add a splash of pasta water if needed) and serve in deep bowls. Distribute the sautéed mushrooms on top, grate the rest of the cheese over it, and serve immediately.