Porcini Mushrooms in Wine – Cream Sauce on Pasta
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg porcini mushrooms, cleaned and diced
- 1 large onion (s), finely diced
- 0.5 liter ½ white wine
- 200 ml cream
- 200 g cream cheese (Philadelphia, possibly also balance)
- 1 bunch parsley, finely weighed (large bunch)
- 1 tablespoon vegetable stock, instant (heaped )
- salt and pepper
- 125 g butter
- 1 pinch (s) sugar
- 750 g pasta your choice
Print Recipe
Pin Recipe Instructions
- Fry the porcini mushrooms that have already been cleaned in the forest (chestnuts, butter or birch mushrooms also taste great) and the onions - both cut into small cubes - in hot butter. A lot of water escapes in the process. Wait until it has evaporated. Then pour the vegetable stock over it and deglaze everything with a little white wine, stir several times. Gradually pour in the white wine and simmer for about 10 minutes. Pour on the cream. Then add the cream cheese and stir until it has melted. Cook for another 5 minutes over low heat. Add the fresh parsley and let it steep for a short time. Season to taste with salt, pepper and sugar.
- Cook the pasta of your choice promptly and serve both together.
- Tips: Dumplings are also very tasty. Of course, a steak or fillet also perfectly complements this delicacy.
- We look forward to this meal every year because it always depends on the luck of the hunter.
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