Summary

Ingredients

• 2 shallot (s)
• 300 g mushrooms (Shiitake)
• 1 tablespoon butter
• 100 ml white wine, dry
• 1 cup whipped cream
• 2 tablespoon crème fraîche
• salt and pepper
• Lemon juice
• 1 bunch chives
• 400 g spahetti
• Salt water
• 50 g pine nuts

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Instructions

1. Finely dice the shallots. Clean the mushrooms, cut off the stems and halve or quarter depending on the size.
2. Heat the butter and sweat the shallots in it until translucent. Deglaze the roast with the wine, cream and creme fraiche and simmer for approx. 10 minutes. Season with salt, pepper and lemon juice. Cut the chives into rolls. Stir into the sauce.
3. Meanwhile, cook the spaghetti in salted water. Roast the pine nuts in a pan without fat. Drain the spaghetti and mix with the mushrooms and pine nuts. Serve with the chives cream.