Summary

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

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Instructions

1. Prepare the dried mushrooms according to the instructions. Clean the fresh mushrooms and cut into wedges. Peel and finely dice the shallots and garlic.
2. 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.
3. 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.