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Mushroom cream sauce with sage and lemon

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Ingredients for 3 servings:

  • Pasta (Cellentani)
  • 200 g mushrooms
  • 250 g cream
  • 1 m.-sized onion(s)
  • 2 garlic cloves
  • 1 handful of sage leaves
  • medium-sized lemon(s)
  • some cheese, grated, e.g. Gouda, Tilsiter or Parmesan
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

vegetarian

Cook the pasta according to the package instructions. Finely dice the onion and sauté in olive oil in a pan. Clean and slice the mushrooms. Add them to the onions and fry briefly. Finely chop the sage. Then add the cream and sage and bring to a boil. Finely dice the garlic and add it, then simmer for about another 5 minutes. Turn off the heat at this point. Then add the juice of about half a lemon to taste. Stir in some grated cheese and let it melt. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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