Summary

Ingredients

• 40 g porcini mushrooms, dried
• 125 ml boiling water
• 1 small onion (s)
• 1 tablespoon butter
• 6 tablespoon wine, white
• 250 ml cream
• salt
• Pepper, white, freshly ground
• 200 g oyster mushrooms or mushrooms
• 2 tablespoon crème fraîche
• Lemon juice
• 1 bunch parsley
• 500 g spahetti

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Instructions

1. Pour 1/8 l of boiling water over the porcini mushrooms and leave to soak for about 30 minutes.
2. Peel the onion, chop it finely and sauté in the melted butter until translucent. Then add the white wine and reduce by half.
3. Remove the mushrooms from the soaking water and cut in half, quarter or into strips depending on the size. Add to the onions. Pour in the soaking water through a sieve. Now add the cream and season with salt and pepper. Then let the sauce simmer gently for about 20 minutes over a mild heat.
4. In the meantime, clean the oyster mushrooms or mushrooms, cut into wide strips and fry them in hot fat.
5. Stir the crème fraiche into the sauce. Season with salt, pepper and lemon juice as needed. Now add the oyster mushrooms.
6. Meanwhile cook the spaghetti al dente according to the instructions on the packet.
7. Just before serving, sprinkle the washed and coarsely chopped parsley over the sauce.