Porcini mushroom cream on tagliatelle

Ingredients for 4 servings:

• 500 g porcini mushrooms, fresh, cleaned
• 4 spring onions or 1 shallot
• 75 g smoked bacon, Serrano or prosciutto crudo
• 4 stalks of thyme
• salt and pepper
• 1 tbsp oil
• 2 tbsp flour, slightly heaped
• 150 ml dry white wine
• 100 g whipped cream
• 300 ml vegetable stock
• 400 g tagliatelle
• some lemon juice, to taste
• Parsley

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with fresh porcini mushrooms

Slice or chunk the cleaned mushrooms, trim and wash the spring onions, and slice them into rings (peel and finely dice the shallots), finely dice the bacon, wash the thyme and remove the stalks. Finely chop the parsley. Cook the pasta in salted water until al dente. Brown the bacon in a large pan, add the mushrooms, and fry vigorously for 3-4 minutes, turning occasionally. Add 1 tbsp of oil and season with salt and pepper. Briefly fry the spring onions and thyme, coat everything with flour, sauté, add the vegetable stock, white wine, and cream, bring to a boil, and reduce for about 5 minutes. Season with salt, pepper, and lemon juice, if desired; do not allow to boil again! Serve with the tagliatelle on a platter or plates and sprinkle with parsley.