Bavette with oyster mushrooms

Ingredients for 4 servings:

• 500 g pasta (bavette)
• 400 g king oyster mushrooms
• 2 garlic cloves
• 1 tsp powdered sugar
• 200 ml dry white wine
• 250 ml wild mushroom stock
• 300 g cream
• some parsley, flat-leaf
• butter
• Salt and pepper, black, from the mill
• 1 shot of high-quality olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Clean the oyster mushrooms, slice them, and then cut them into bite-sized strips. Peel the garlic cloves and crush them with the back of a knife. Finely chop the parsley. Fry the mushrooms and garlic cloves in butter in a pan, season with salt and pepper. Once the oyster mushrooms have taken on a slight browning, discard the garlic and add the powdered sugar, letting it caramelize. Then deglaze with the wine and reduce until just a little remains. Pour in the stock and whisk to loosen any juices. Reduce the heat again, add the cream, and continue to reduce. At the end, only a little sauce should remain. Meanwhile, cook the pasta al dente according to the package instructions. Add the bavette and parsley to the pan, mix everything thoroughly, and heat for another minute, stirring. Season to taste with salt and pepper. Finally, remove the pan from the heat, add a little olive oil, mix again, and divide the dish among the plates.