The period when we can enjoy fresh species of mushrooms, especially noble ones, is very short. Sometimes it lasts two months, sometimes a week, or it is not there at all because there was a crop failure, a drought.

However, we managed to take advantage of this year's harvest and collect quite a lot of boletus. We dried only some of them, and the rest of the young, plump and healthy specimens were made into our favorite dish - porcini mushrooms in a cream sauce.

The following ingredients are needed to make the dish

1 kilogram of fresh young healthy white mushrooms, including the legs. Sour cream with a fat content of 30%, grated yellow Parmesan cheese, 100 ml of semi-dry white wine, onion, Pene pasta, butter, parsley, spices, salt, pepper.

Preparation of mushrooms and sauce

Boletus thoroughly, but do not wash. We cut into smaller pieces.

Melt the butter in a frying pan and fry the onion, previously diced.

Then add the chopped mushrooms and stew everything until the mushrooms release juices.

When they are slightly fried, add white wine and stew until partial evaporation.

The last stage is adding cream to the sauce, hardening it beforehand so that it does not weigh. Bring everything to a boil and the sauce is ready.

In the meantime, cook "Pene" pasta semi-hard, because the rest of the heat treatment will go to the mushroom sauce.

Way of giving

Put the pasta with mushroom sauce on a plate, sprinkle with grated Parmesan cheese and chopped parsley. Serve with a glass of white semi-dry wine.

Enjoy 😋