Autumn Mushroom Pan with Whole Wheat Pasta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g chanterelles, dried
- 50 g oyster mushrooms, dried
- 200 g mushrooms, fresh, white
- 200 g mushrooms, fresh, brown
- 1 bottle Cremefine, 250 ml
- 1 glass forest mushroom stock, 250 ml
- 300 g raw ham, diced
- 500 g whole wheat pasta
- 1 bunch parsley, fresh
- 2 shallot (s)
- 3 cloves garlic
- Oil for frying
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Prepare the dried mushrooms according to the instructions. Clean the fresh mushrooms and cut into wedges. Peel and finely dice the shallots and garlic.
- Put some frying oil in a pan and sauté shallots, diced raw ham and garlic. Add the mushrooms. Fry the dried mushrooms in an extra pan and add to the mushrooms. Stir in a good shot of the forest mushroom stock. Season well with pepper and salt, toss several times and add the Cremefine.
- Prepare the wholemeal pasta or ribbon pasta according to the instructions on the package, drain and mix with the mushrooms. Sprinkle with fresh parsley to serve.
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