Pasta with mushroom sauce

Ingredients for 4 servings:

• 500 g mixed mushrooms (e.g. button mushrooms, porcini mushrooms or chanterelles and king oyster mushrooms)
• 1 shallot(s)
• 2 cloves garlic
• ½ handful of parsley, flat
• 2 sprigs of rosemary
• 2 tbsp olive oil
• 400 g pasta of your choice
• Salt and pepper, black, freshly ground
• 2 cl Brandy, Italian
• 1 tbsp butter
• 200 g whipping cream or 200 ml Cremefine for cooking

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Clean the mushrooms and, depending on their size, either halve, quarter, or slice them. Peel the shallot and garlic cloves and finely chop both. Rinse the parsley, shake dry, and finely chop half of the leaves and the other half coarsely. Rinse the rosemary and shake dry. Heat 1 tablespoon of olive oil in a wok and fry the prepared mushrooms, stirring occasionally, until the liquid has evaporated and the mushrooms are lightly browned. Cook the noodles in plenty of boiling salted water until al dente. Add the remaining olive oil to the mushrooms in the wok. Add the finely chopped shallot, garlic, finely chopped parsley, and rosemary sprigs and fry for 3 to 4 minutes, stirring constantly. Then season with salt and pepper and deglaze with the brandy. Stir in the butter and pour in the cream or crème fraîche. Simmer the sauce for a few minutes and season again with salt and pepper. Drain the pasta. Sprinkle the mushroom ragout with coarsely chopped parsley and serve with the pasta.