John Myers
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Porcini Mushroom Cream / Cheese Sauce
The perfect porcini mushroom cream / cheese sauce recipe with a picture and simple step-by-step instructions.
- 500 g Fresh porcini mushrooms, own “harvest”
- 30 g Oil: sun + olive
- 1 piece Onion red, medium
- 4 piece Young thyme sprigs
- 4 piece Some sea salt from the mill
- 4 piece Black pepper from the mill
- 200 g Cream 30% fat
- 50 g French blue cheese “Saint Agur”
- 160 g Gabelletti
preparation
- 850 g porcini mushrooms are shown on the tray. I dried about a third of them (the small, dry and firm specimens) in the oven. See also my recipe “Drying Forest Mushrooms” from October 14th, 201 Clean the mushrooms with a knife, brush and damp kitchen paper and cut into bite-sized pieces. I did not remove the tubes of these still young porcini mushrooms. Peel, quarter and slice the onion. Rinse the thyme sprigs and spin dry. Prepare the remaining ingredients.
preparation
- Heat the oil moderately in a saucepan and sauté the onion in it. Add the mushrooms and stir-fry for approx. 5 minutes. Add the thyme sprigs, carefully season with salt (cheese) and pepper. Stir and let simmer with lid for 10 minutes. Minimize the heat and deglaze with the cream. Don’t let it boil anymore! Stir in the cheese and let it melt. Season to taste with the spices. Remove sprigs of thyme. At the same time, cook your favorite pasta in boiling salted water according to the instructions on the pack and allow to drain thoroughly in the colander. Fold the pasta into the sauce or serve separately to the sauce.
Serving
- Arrange mushrooms and pasta decoratively on preheated dinner plates and enjoy.
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