• Clean / brush the mushrooms (attention: do not wash!) And cut into slices. Peel and finely dice the garlic cloves. Wash the parsley, shake dry and cut finely. Heat peanut oil (3 tbsp) in a pan, add the mushrooms and fry / stir-fry for 4 - 5 minutes. The mushrooms should take on some color. Spread the garlic cubes over it and stir-fry briefly. Deglaze with the lemon juice (1 tbsp) and cream (5 tbsp) and season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and sugar (1 big pinch). Fold in the chopped parsley and let everything simmer / reduce for a few more minutes. Cook the pasta in salted water (1 teaspoon salt) according to the instructions on the package, pour it through a kitchen sieve and distribute it on 2 pasta plates. Add the porcini mushrooms and garnish with ½ tomato and serve immediately.

Note:

Note:

• Almost all pictures are unfortunately "lost"! The memory chip was not inserted correctly in the camera. If I cook the dish again, I will add the missing pictures to the recipe.
• Almost all pictures are unfortunately "lost"! The memory chip was not inserted correctly in the camera. If I cook the dish again, I will add the missing pictures to the recipe.