Ingredients // Mushrooms

Pasta with ceps

  • White mushrooms - 0.5 kilograms
  • pasta - 300 grams
  • Onions - 1 Thing (If the bulbs are not very large - take two.)
  • Vegetable oil - 2 tbsp.spoon
  • Cream - 200 milliliters
  • Flour - 1 tbsp.Spoon
  • salt - to taste
  • Black pepper powder - to taste
  • nutmeg - to taste

If you use fresh mushrooms - clean them from the earth and blades of grass, cut tight and the damaged areas, wash,pat dry and cut into cubes or slices.If dried mushrooms - fill them with boiling water for half an hour, then fold in a colander and allow to dry.Meanwhile, boil the pasta - a little longer than to half that in the pasta was a little bit more solid.A small secret - three minutes after you send the paste into the pan, turn off the heat.Let the pasta stand up for 10 minutes in boiling water and gain moisture as much as you need.Then drain the water, add a little olive oil and shake the pan a few times.Bow clean, cut into small cubes.Sauté onion in a mixture of vegetable oil and butter over mediu

m heat.As soon as he will be gold - Add the mushrooms and fry until golden.To not burnt, it is necessary to stir paddle.Prisolit.Warm the cream.Pour into them the flour, salt, spices.Stir and mash all the lumps.A thin stream pour the cream into the pan.Stirring constantly, bring mushroom sauce until thick liquid cream.Send paste to the pan and stir.Arrange the pasta with porcini mushrooms on plates.This dish is perfect for a glass of white wine!

Servings: 4