Hey everybody.
The cooking cubs  Ghosty and  Kuraiko are back in the kitchen and today we got some nice pasta comfort food for you.
A mixture of aromatic fried mushrooms and a creamy sauce to go along with.
Maybe not something for losing weight, but satisfying and filling.
And you can only bring a bit less fat into the dish by using something like "Cremefine" which is sort of a non-cream cream ;)
Let's cook! :)

Recipe:

Fried mushrooms
200g oyster mushrooms
150g chestnut mushrooms
15g dried chanterelles (fresh ones, if you are lucky enough)
Dash of lime or lemon juice
Olive oil
Flat leaf parsley
Chives
1/2 large onion
1 garlic clove
Salt, pepper, spices to your taste (we used "Ingo Holland "Gemüseschmackes")

Soak dried chanterelles, discard the water afterwards.
Clean oyster mushrooms and chestnut mushrooms, then cut into pieces together with the soaked chanterelles.
Peel garlic and onion and chop finely.
Wash chives and parsley, tap dry with a paper towel and chop roughly.
In a bow mix the mushrooms with some olive oil, lime juice, garlic and fresh herbs and let it rest for a bit.
Heat up some olive oil in a pan, put in the onions and sweat until they turn translucent.
Add the mixed mushrooms and fry for a couple of minutes
Season to your taste with salt, pepper and spices, then put on the lid, turn down the heat and cook until the mushrooms are done.

Cream Sauce:
1,5 – 2 cups of cream or Cremefine (we used 1 cup of organic cream and ~3/4 cup of Cremefine)
1/2 large onion
1 garlic clove
Optional: a bit of cornstarch stirred into cold water
Salt, pepper, spices after your taste (We used Ingo Holland "Mallorquin herb garden" and "Gemüseschmackes"
Olive oil

Peel onion and garlic and chop finely.
Heat up some olive oil in a non-stick pan, add onions and sweat until they turn translucent.
Add garlic and continue to sweat for a few more minutes.
Turn down the heat a bit, pour in the cream and let it simmer on low heat, until the sauce thickens. Don't let it cook violently or the cream will curdle.
Season to your taste with salt, pepper and spices.

Parallel to that, cook the Reginette (or any other kind of ribbon pasta) al dente in plenty of salted water.
Dress the pasta onto a soup plate, add mushrooms and cover it with some of the cream sauce.
Add a few extra mushrooms on top and sprinkle with some more fresh herbs.
Please enjoy your meal. :)