Porcini mushroom sauce for pasta

Ingredients for 3 servings:

• 2 shallots
• 1 garlic clove(s)
• 4 carrots
• 300 g porcini mushrooms, fresh
• 125 g bacon cubes
• 2 tbsp rapeseed oil
• 150 ml white wine
• 250 ml stock (mushroom stock)
• salt and pepper
• Paprika powder, sweet
• Cayenne pepper
• allspice powder
• 6 sprigs of thyme
• 200 ml cream or Cremefine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Recipe was enough for 2 adults and a “NVA” (noodle destruction plant in the shape of a child)

Finely chop the shallots, press the garlic and chop finely. Dice the peeled carrots and slice the porcini mushrooms. Fry the diced bacon in oil. Sauté the onions and garlic until translucent. Add the carrots and mushrooms and fry. Deglaze with white wine and stock, and simmer for a few minutes. Season with spices and herbs (be careful with the salt, as the bacon already contains quite a bit), add the cream, and bring to a boil. Thicken the sauce slightly if necessary and season to taste. Serve with pasta as desired. Parmesan cheese is fine, but not necessary. Tip: It’s best to add the wine you intend to drink with it to the sauce.