Summary

Ingredients

• 300 g pasta (e.. fusilli)
• Salt water
• 150 g oyster mushrooms
• 150 g mushrooms
• 50 g ham, diced
• 2 spring onion (s)
• 3 tablespoon sunflower oil
• 2 dashes lime juice
• salt and pepper
• tarragon
• 2 cloves garlic)
• 250 ml broth, clear
• 250 g cream cheese
• 1 cup whipped cream
• Sauce thickener

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Instructions

1. Clean the mushrooms and oyster mushrooms. Quarter the mushrooms and cut the oyster mushrooms into bite-sized pieces. Wash the spring onions and cut into thin rings, dice the garlic clove.
2. Heat the oil in a pot. Add the ham cubes and fry them a little briefly. Add the garlic clove, spring onions and mushrooms and fry briefly. Then season the mushrooms with salt, pepper, tarragon and lime juice. Then fill up the broth and simmer the mushroom mixture in it a little.
3. Add the cream cheese and cream and continue to simmer. When the mushrooms are firm to the bite, thicken the sauce a little with a sauce thickener, add seasoning and you`re done. Cook the pasta in salted water according to the instructions on the packet and serve with the sauce.
4. If you want, you can let a piece of Gorgonzola melt in the sauce. Instead of pasta, you can eat the mushrooms with rice.