Spicy mushroom stroganoff with tagliatelle

Ingredients for 4 servings:

• 400 g mushrooms, brown and white
• 200 g king oyster mushrooms or king oyster mushrooms
• 2 onions, red
• 4 carrots
• 2 tbsp olive oil
• 1 tsp balsamic vinegar, light
• 200 ml cream or Cremefine
• 200 ml vegetable stock
• 400 g tagliatelle pasta
• 1 bunch of chives
• 2 tsp butter
• salt and pepper
• Rosemary, dried
• Marjoram, dried
• Paprika powder
• Caraway seeds

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple and vegetarian

Finely chop the mushrooms. Slice the onions. Dice the carrots. Heat the oil in a pan and sauté the onions and carrots. Add the button mushrooms and king oyster mushrooms and sauté. Deglaze with the vinegar. Pour in the cream and stock. Season with salt, pepper, rosemary, marjoram, paprika, and caraway. Cook the pasta in plenty of water until al dente, then drain and set aside to drain. Finely chop the chives. Before serving, toss the pasta in the butter and sprinkle with the chives. Serve the sauce with the pasta.