Oyster mushrooms in wine sauce with tagliatelle

Ingredients for 2 servings:

• 250 g oyster mushrooms
• 150 ml white wine
• 1 small onion(s), diced
• 1 clove(s) garlic, squeezed
• 100 ml cream
• 50 ml water, cold
• 1 tsp, heaped cornstarch
• ½ vegetable stock cube for 250 ml water
• some butter
• 250 g tagliatelle pasta
• salt water
• some salt and pepper
• Salt
• 1 tbsp parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

delicious, quick and inexpensive

Briefly fry the diced onion in butter, then add the fairly finely chopped mushrooms and garlic and let them brown lightly. Meanwhile, cook the pasta in salted water. Deglaze the mushrooms with the white wine. Mix the cornstarch with the water in a glass, add to the pan, and thicken the sauce. Add the cream and half the stock cube. Simmer gently for a few minutes, then season with salt and pepper. Sprinkle with the parsley before serving. Serve with the drained pasta. This recipe is also suitable for other types of mushrooms, such as button mushrooms or chanterelles.