Summary

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

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Instructions

1. 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.
2. 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.
3. 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.