Light fennel cheese sauce with fried mushrooms and spaghetti

Ingredients for 2 servings:

• 200g spaghetti
• 1 fennel bulb(s) with greens
• ½ onion(s)
• 8 mushrooms
• 125 ml vegetable stock
• 100 ml sweet cream
• 70 g processed cheese salami
• 2 tbsp diced ham
• some butter
• some clarified butter or ghee
• 1 clove(s) garlic
• Pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Quarter the fennel bulb, remove the stalk, and cut into thin strips. Set the fennel greens aside. Peel and finely dice the onions. Trim and quarter the mushrooms. Heat butter and clarified butter or ghee in a deep pan and fry the fennel pieces until well browned. When they begin to brown, add the diced onion and ham and fry everything well. Deglaze with the vegetable stock, season with pepper and crushed garlic, and continue to simmer. Meanwhile, cook the spaghetti according to the instructions. Heat butter in another small pan and fry the mushrooms until well browned, also seasoning with pepper. Back to the fennel pan: Now add the cream cheese, season with cream, and simmer gently until the sauce feels nice and creamy and the cheese has dissolved. Serve the spaghetti in bowls, pour the fennel sauce over it, and top with the fried mushrooms. Garnish with some fennel greens and serve.