John Myers
Pasta with Mushrooms À La Papa
The perfect pasta with mushrooms à la papa recipe with a picture and simple step-by-step instructions.
- 100 g Croissant noodles (here: Von Birkel)
- 1 tsp Salt
- 1 tbsp Oil
- 200 g Mushrooms
- 100 g Herbal strings
- 1 Onion va. 100 g
- 1 Red chilli pepper
- 2 tbsp Oil
- 200 ml Vegetable broth (1 teaspoon instant)
- 5 tbsp Cooking cream
- 2 tbsp Creme fraiche Cheese
- 1 tbsp 8 Kräuter TK ( Hier: Von iglo )
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
- 1 tbsp Food starch
- 2 Stalk Parsley
- Cook the pasta in salted water (1 teaspoon) until al dente, drain through a sieve and toss in oil (1 tbsp) in a hot saucepan. Clean / brush the mushrooms and cut in half. The herb Saitlinge (cultivated mushrooms from the Hildesheim region) do not need to be cleaned in my opinion. Peel and dice the onion. Clean, wash and finely dice the chilli pepper. Heat oil (2 tbsp) in a pan and fry / stir-fry the onion cubes with the chilli pepper cubes. Add the mushrooms and stir-fry for 2 minutes. Deglaze with the vegetable stock (200 ml / 1 teaspoon instant) and let everything simmer for about 5 minutes. Stir in the cooking cream (5 tbsp) and crème fraîche (2 tbsp), add coarse sea salt from the mill (2 big pinches) and colored pepper the mill (2 big pinches) and fold in the noodles. Mix the cornstarch (1 tbsp) in a little cold water, add to the pan, bring to the boil / thicken briefly and remove from the stove. Serve pasta with mushrooms à la Papa, garnished with parsley.
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