Summary

Ingredients

• 250 g onion (s)
• 50 g almond (s)
• 3 cloves garlic
• 500 g mushrooms
• 1 bunch parsley, smooth
• 4 teaspoons oil or clarified butter
• 2 teaspoons herbal salt
• 100 g sour cream
• 2 tablespoon lemon juice
• 1 teaspoon lemon (s) - zest, grated
• Salt and pepper, black from the mill
• 500 g pasta (spahetti)

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Instructions

1. Peel and dice the onions, finely chop the almonds and garlic. Clean the mushrooms and cut into very small cubes or chop them as well (this works well with a lightning chopper). Wash and chop the parsley too. Heat 2 teaspoons of oil or clarified butter. Sauté the onions, almonds and garlic for a few minutes until the onions take on color, then remove them from the pan.
2. Heat the remaining oil and fry the mushroom cubes over high heat for 3-4 minutes. Then mix with the onion and almond mixture and season with herbal salt. Stir the sour cream into the Bolognese and season the sauce with lemon juice and zest, salt and pepper. Fold in the chopped parsley. At the same time, cook the spaghetti al dente and serve immediately mixed with the sauce.