Pasta with wild mushrooms

Ingredients for 3 servings:

• 140 g mushrooms (wild mushrooms pickled in oil from a can)
• 2 tbsp butter
• 225 g mushrooms (fresh wild mushrooms, cut into bite-sized pieces)
• 1 tsp thyme, finely chopped fresh
• 1 tsp marjoram, finely chopped fresh or oregano
• 4 garlic cloves, finely chopped
• 350 g pasta
• 200 ml crème fraîche
• salt and pepper
• Parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Add 1 tablespoon of the oil from the pickled wild mushrooms to a saucepan and heat with the butter. Add all the mushrooms, herbs, and garlic, and season with salt and pepper. Cook over medium heat for 10 minutes, stirring frequently. Meanwhile, cook the pasta until al dente. Stir the cooked mushrooms vigorously over high heat to evaporate any excess liquid (if you like a lot of sauce, don’t let it reduce quite as much). Add the crème fraîche, stirring constantly, and bring to a boil. Season to taste and, if necessary, add salt and pepper. Add the parsley. Drain the pasta, transfer it to a bowl, pour the sauce over it, and mix well. Garnish with fresh herbs and serve immediately. If fresh wild mushrooms are unavailable, you can also use brown button mushrooms and canned wild mushrooms (chanterelles or porcini; a mixture also works) from the supermarket for flavor enhancement.