John Myers
Ingredients for 8 servings:
- 1 kg porcini mushrooms, cleaned, finely diced
- 1 large onion(s), finely diced
- ½ liter white wine
- 200 ml cream
- 200 g cream cheese (Philadelphia, possibly also Balance)
- 1 bunch parsley, finely chopped (large bunch)
- 1 tbsp vegetable broth, instant (heaped tbsp)
- salt and pepper
- 125 g butter
- 1 pinch(s) of sugar
- 750 g pasta of your choice
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Self-collected forest treasure of 1.2 kg!
Sauté the porcini mushrooms (chestnut mushrooms, butter mushrooms, or birch mushrooms also taste great) and the onion – both finely diced – in hot butter. A lot of water will release during this process. Wait until it has evaporated. Then pour in the vegetable stock and deglaze everything with a little of the white wine, stirring frequently. Gradually add the white wine and simmer for about 10 minutes. Pour in the cream. Then add the cream cheese and stir until it has melted. Continue simmering for about 5 minutes over low heat. Add the fresh parsley and let it simmer for just a short while. Season with salt, pepper, and sugar. Meanwhile, cook the pasta of your choice and serve both together. Tips: Dumplings are also delicious with this dish. Of course, a steak or fillet also makes a great addition to this delicacy. We look forward to this meal every year because it always depends on the “hunter’s luck.”
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