Pasta with Mushroom Ragout
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mushrooms, fresh, e.., mushrooms, chanterelles, oyster mushrooms
- 400 g ribbon noodles, wide
- 2 onions)
- 250 ml vegetable stock
- 1 lemon (s), add the juice from it
- 150 g crème fraîche
- 100 g whipped cream
- 2 tablespoon parsley
- Water (salt water)
- 2 tablespoons oil
- 1 tablespoon butter
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Rub the mushrooms with kitchen paper and cut off the ends of the stems. Cut into bite-sized pieces. Cook the noodles in salted water until they are firm to the bite.
- In the meantime, peel the onions, dice finely and sweat in oil and butter (2 tablespoons oil, 1 tablespoon butter). Pour in the broth, cover and simmer over low heat for about 5 minutes.
- Add the lemon juice, creme fraiche and cream to the mushrooms, simmer until creamy. Mix in the parsley. Season with salt, pepper and a little nutmeg. Arrange the mushroom ragout with the drained pasta on plates.
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