Mixed mushroom sauce à la Didi

Ingredients for 4 servings:

• 165 g mixed mushrooms (bottle mushrooms, oyster mushrooms, button mushrooms, rice straw mushrooms, shiitake mushrooms)
• 100 ml cream
• 250 ml sour cream
• 1 ½ tsp broth, granulated
• 1 chili pepper(s), dried
• 1 tsp herbs de Provence
• 1 tbsp olive oil with truffle
• Sea salt and pepper from the mill
• 400 g Fusilli Tricolore
• 1 m.-sized onion(s)
• 1 shot of dry white wine, e.g. Chardonnay
• some sauce thickener

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Drain the mushrooms. Finely chop any larger pieces. Score the chili pepper. Peel the onion and dice it finely. Heat a pan with the olive oil and sauté the onions for about 5 minutes. Add the mushroom mixture and sauté for another 5 minutes. Add the chili pepper and the granulated stock. Season with salt and freshly ground pepper. Add the cream and Provençal herbs. Stir in the sour cream and bring to a boil. Add a splash of white wine and simmer for about 10 minutes. Meanwhile, cook the fusilli according to the package instructions. Season the sauce to taste and add water if necessary. If the sauce is too thin, thicken with a sauce thickener. Serve the fusilli with the sauce.