Summary

Ingredients

• 60 g porcini mushrooms, dried
• 300 g mushrooms, fresh, sliced
• 1 small onion (s), chopped
• 3 spring onions, cut into rings
• 1 small clove (s) garlic, chopped
• 1 tablespoon butter
• 250 ml cream
• 50 g parmesan, rated
• 100 g herbal cream cheese, low in fat
• 150 ml white wine
• 300 ml vegetable stock
• 1 teaspoon fondor
• Salt and pepper
• some parsley, frozen
• some chives, if desired
• 400 g spahetti

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Instructions

1. Wash the dried porcini mushrooms and soak in water for at least 20 minutes.
2. Meanwhile, clean the mushrooms and cut them into slices.
3. Dice onion and garlic, cut spring onions into rings and sauté in a pan with butter until translucent. Drain the porcini mushrooms and sauté together with the mushrooms in the pan for approx. 5 minutes. Deglaze with white wine and let reduce. Pour in the vegetable stock, stir in the herb cream cheese, grated Parmesan and the cream and season with salt, pepper and fondor to taste. Simmer for another 5 minutes in the closed pan.
4. Meanwhile, cook the spaghetti in a pot with salted water according to the instructions on the packet until al dente and drain. Mix the sauce with the pasta, or pour over the pasta. Serve with chives rolls to taste.
5. Tip: You can use the boletus e.g., also replace with chanterelles.