- White mushrooms - 0,5 Kilogram
- Pasta - 300 Grams
- Bow - 1 piece (If the bulbs are not very large - take two.)
- Vegetable oil - 2 items. spoons
- Cream - 200 Milliliters
- Flour - 1 Art. a spoon
- Salt - To taste
- Black pepper ground - To taste
- Nutmeg - To taste
If you use fresh mushrooms - clean them from the ground and grass blades, cut off hard and damaged places, wash, dry and cut into cubes or plates. If the mushrooms are dried - pour them with boiling water for half an hour, then throw it back in a colander and let it dry. In the meantime, boil the pasta - a little longer than half-cooked, so that inside the pasta was even slightly hard. A little secret - after three minutes after you send the paste into the pan, turn off the fire. Let the pasta for 10 minutes stand in boiling water and pick up moisture exactly as much as you need. Then drain the water, add a little olive oil and shake the pan several times. Peel onion, cut into small cubes. Spare the onions in a mixture of vegetable and butter on medium heat. As soon as it becomes golden - add mushrooms and fry until red. In order not to burn, you need to stir with a spatula. Assign. Warm up the cream. Put flour, salt, spices in them. Stir thoroughly and rub all the lumps. With a thin trickle, pour the cream into the frying pan. Continuously stirring bring the mushroom sauce to the density of liquid sour cream. Send the paste into the pan, stir. Spread paste with porcini mushrooms on plates. A glass of white wine is perfect for this dish!
Servings: 4