Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g Farfalle
- Salt water
- 2 tablespoon olive oil
- 600 g mushrooms, mixed (e.. mushrooms, chanterelles, oyster mushrooms, porcini mushrooms)
- 3 shallot (s)
- 0.5 ½ bunch parsley, smooth
- 150 ml chicken broth
- 100 ml white wine
- 200 ml sour cream
- 1 teaspoon cornstarch
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Bring 1 tablespoon of oil with the chicken stock to a boil. Just cut the large mushrooms into pieces, peel and dice the onions. Finely chop the parsley. Cook the farfalle in salted water until al dente.
- Put the onions and the remaining oil in a pan and sweat, then add the mushrooms and cook for another 4 minutes. Add the stock and the white wine and bring to the boil.
- Mix in the parsley, sour cream and cornstarch and stir in. Season to taste with salt and pepper and mix with the pasta in a preheated bowl.
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