Summary

Ingredients

• 100 g ham, raw
• 300 g chanterelles or mushrooms, fresh
• 1 clove garlic
• 25 g butter
• 200 ml cream
• 150 ml vegetable stock
• 0.5 ½ bunch parsley, smooth
• 0.5 ½ glass white wine, drier
• 500 g ribbon pasta, reen and white
• 50 g parmesan cheese
• some salt and pepper

Print Recipe Pin Recipe

Instructions

1. Cut the ham into narrow strips. Clean the chanterelles or mushrooms and cut in half, depending on their size.
2. Peel and squeeze the garlic and fry lightly in part of the heated butter. Add the cream and vegetable stock and bring to the boil. Reduce the sauce over a higher heat until it has a creamy consistency. Season to taste with salt and pepper.
3. Heat the remaining butter and sear the mushrooms in it. Wash and finely chop the parsley. Mix most of the parsley with the ham strips and mushrooms and fry over a low heat. Season to taste with pepper and salt. Deglaze with the white wine.
4. Boil the two types of pasta according to the instructions on the packet until they are firm to the bite - mix well together in the saucepan while cooking. Then drain through a sieve.
5. Place the pasta on a plate and pour the cream sauce over it. Then distribute the mushroom and ham mixture between the portions and serve sprinkled with the remaining parsley and parmesan.