Autumnal mushroom pan with whole wheat pasta

Ingredients for 4 servings:

• 50 g chanterelles, dried
• 50 g oyster mushrooms, dried
• 200 g mushrooms, fresh, white
• 200 g mushrooms, fresh, brown
• 1 bottle of Cremefine, 250 ml
• 1 jar wild mushroom stock, 250 ml
• 300 g raw ham, diced
• 500 g whole wheat pasta
• 1 bunch parsley, fresh
• 2 shallots
• 3 cloves garlic
• Oil for frying
• pepper
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Whole wheat pasta with mixed and creamy mushroom sauce

Prepare the dried mushrooms according to the instructions. Clean the fresh mushrooms and cut into wedges. Peel and finely dice the shallots and garlic. Add a little cooking oil to a pan and sauté the shallots, diced ham, and garlic. Add the mushrooms. Sauté the dried mushrooms in a separate pan and add them to the mushrooms. Stir in a generous splash of the wild mushroom stock. Season generously with pepper and salt, toss several times, and add the Cremefine sauce. Prepare the whole-wheat pasta or tagliatelle according to the package instructions, drain, and mix with the mushrooms. Sprinkle with fresh parsley to serve.