Summary

Ingredients

• 250 g spahettini
• 1 bunch parsley
• 100 g parmesan cheese
• 250 g mushrooms
• 0.5 ½ bulb garlic
• 50 g butter
• 150 ml cream
• 1 teaspoon cornstarch
• 1 teaspoon vegetable stock, grained
• 1 lemon (s)
• salt and pepper
• Butter and olive oil for frying

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Instructions

1. Cook the pasta in well-salted water until al dente.
2. Chop the parsley, finely grate the parmesan and cut the garlic into slices. Cut the mushrooms into slices or pieces and sauté them with butter and olive oil until they are brown. Remove the mushrooms from the pan and set aside. Carefully fry the garlic in the residual heat, also lightly brown. Then also remove and set aside.
3. Add the lemon juice and butter to the pan and heat until it boils, then mix the cream with the vegetable stock, add and reheat until it boils. If a larger portion is prepared, wait until the liquid has been greatly reduced! Add the pasta and stir well. Dissolve a teaspoon of cornstarch in water and stir in. You should now have a creamy consistency. Stir in parsley, mushrooms and garlic. Stir in the parmesan. Season to taste with salt and pepper.