A delicious mushroom dish for any occasion!
Clean the men’s mushrooms with damp crockery, remove the soil at the foot with a kitchen knife. Cut the mushrooms into slices.
Heat the olive oil in a pan with a little butter and gently sauté the garlic and two thirds of the parsley. Add the mushrooms and season with salt, pepper and thyme. Deglaze with white wine. Stew for about ten minutes.
In the meantime, make the pasta al dente.
Refine the mushroom sauce with cream and mix in pasta water. Sprinkle the remaining parsley at the end. Drain the pasta and arrange on plates with the mushrooms. Serve immediately.
Tip: The Funghi porcini trifolati # without cream # also taste wonderful as an addition to meat.