Urmelis pasta with mushroom sherry sauce and dried tomatoes

Ingredients for 3 servings:

• 40 g butter
• 1 tbsp olive oil, or oil from the pickled dried tomatoes
• 1 m.-sized onion(s)
• 1 small garlic clove(s)
• 350 g mushrooms
• 1 tsp, heaped flour
• 150 g sour cream
• 150 ml chicken broth
• 3 tbsp sherry
• 140 g tomatoes, dried from the jar
• 1 pinch of nutmeg
• salt and pepper
• Parmesan, grated
• 300 g spaghetti or rigatoni
• possibly bacon or bacon, as desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the onion and garlic clove. Drain the tomatoes well and dice them finely. Slice the mushrooms. Heat the butter and oil in a pan, then add the onions, garlic, and mushrooms and fry gently. Increase the heat to high, sprinkle with the flour, and sauté for about 1 minute, stirring constantly. Deglaze with the stock, then stir in the sour cream and sherry. Add the tomatoes, season with salt, pepper, and nutmeg. Cover and simmer over low heat for about 8 minutes. Meanwhile, cook the pasta until al dente, then drain and add to the sauce with a little Parmesan cheese, mix well, and serve. Alternatively, you can serve the pasta and sauce separately. If you like, you can also fry some bacon cubes with the mushrooms at the beginning, but this is not necessary. It also tastes delicious if you use finely sliced ​​zucchini instead of the mushrooms!