John Myers
Porcini Mushroom Noodles with Mushroom Camembert Sauce
The perfect porcini mushroom noodles with mushroom camembert sauce recipe with a picture and simple step-by-step instructions.
- 200 g Noodles – ceps ribbon noodles
- 1 Onion
- 250 g Mushrooms – or porcini mushrooms unfortunately didn’t get any
- 1 cups Cream – or sour cream
- Camembert – took yogurt camembert
- Debarked
- 0,0625 l White wine
- 0,125 l Vegetable broth
- 2 tsp Flour
- Salt
- Oil
- White milled pepper
- Nutmeg
- Chopped parsley
- Clean the champignons and cut them into fine leaves. Peel the onion and cut into small cubes.
- Let the oil get hot in a pan and sweat the onion briefly. Add the mushrooms and roast them briefly with a little white wine and the soup. Simmer gently until the camembert has dissolved.
- Beat the sour cream or cream with the flour and add to the sauce. Season with salt, pepper and nutmeg. Mix in some chopped parsley before serving.
- In the meantime, cook the pasta according to the instructions for about 8-10 minutes, frighten and serve with the sauce, and sprinkle with parsley.
- Tasted great porcini mushrooms would probably underline the taste of the pasta even more.
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