John Myers
Porcini Mushroom Ragout with Ribbon Noodles
The perfect porcini mushroom ragout with ribbon noodles recipe with a picture and simple step-by-step instructions.
- 750 g Porcini mushrooms fresh
- 1 bunch Spring onions fresh
- 150 g Diced Bacon
- 0,5 bunch Fresh thyme
- 250 g Ribbon noodles fine
- Salt
- 1 tbsp Oil
- 2 tbsp Flour
- 150 ml White wine dry
- 250 ml Vegetable broth
- 200 g Whipped cream 10% fat
- Pepper from the grinder
- Clean the stone mushrooms. Remove the sponge for large mushrooms. Carefully clean the stone mushrooms with kitchen paper or a brush. Cut the mushrooms into large pieces. Clean and wash the spring onions and cut into rings. Dice the bacon.
- Wash the thyme, pat dry, remove the leaves. Cook the noodles in boiling salted water for about 8 minutes until they are firm to the bite. Leave the bacon in a pan, add the porcini mushrooms for about 3-4 minutes while turning. Add the spring onions, if necessary also that Add oil and let fry.
- Dust with flour and sweat while stirring. Pour in the wine, stock and cream while stirring. Simmer for 2-3 minutes over a mild heat.
- Drain the pasta. Season the ragout with salt and pepper. Arrange the pasta with the ragout on a plate and serve sprinkled with thyme.
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