Summary

Ingredients

• 350 g pasta (linuine)
• Salt water
• 500 g mushrooms, brown
• 10 tablespoon white wine, dry
• 1 bottle Cremefine or
• 1 cup cream
• Salt and pepper from the mill
• 1 clove (s) garlic, chopped
• 10 large basil leaves, cut into strips just before use
• 0.5 ½ bunch parsley, smooth, finely chopped
• 100 g parmesan, freshly rated
• 3 tablespoon oil

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Instructions

1. Cook the linguine in plenty of salted water until al dente. Meanwhile, clean the mushrooms with damp kitchen paper. If you wash mushrooms with water, they will soak up too much water and then taste accordingly - so better not.
2. Cut into slices and fry in a large, very hot pan with the oil (if the mushrooms are pulling water, simply dust with a little flour and continue to fry) until they are a little brown. Take the pan off the stove.
3. Then place the drained hot noodles on top of the mushrooms. Cream, wine, salt, not too little pepper, cheese and herbs on top and mix everything until the pasta is coated with the creamy sauce.
4. Arrange on deep plates and possibly put the grated Parmesan and the pepper mill on the table. A light white wine like a Pinot Grigio from Veneto goes best with it.