Pasta with Mushroom Sauce À La Fire Poppy Seeds
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g mushrooms
- 1 onion (s)
- 1 clove garlic
- 2 cups sour cream
- 0.5 ½ vegetable stock cube
- 200 ml white wine
- 75 g blue cheese
- thyme
- rosemary
- herbs Provence
- salt
- pepper
- 400 g pasta
- olive oil
Print Recipe
Pin Recipe Instructions
- First wash the mushrooms and cut them into slices. Peel the onion and cut into small cubes.
- Let the oil get hot in a pan. Then cook the onions, diced into small pieces, until translucent. When this is done, the mushrooms are added. When these are softly steamed and a roast liquid has formed, half the vegetable stock cube is crumbled and added.
- In the meantime, the water for pasta of any kind is brought to a boil. Then of course let the pasta cook according to the instructions on the packet.
- When the stock cube is dissolved in the liquid, add the sour cream and white wine. When the whole thing starts to simmer, the cheese is cut into thin slices and added to the sauce. When the sauce starts to get creamy, season it with salt, pepper and the herbs and let it simmer for another two to three minutes.
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