Some pieces of dried porcini mushrooms in warm water and give 15-20min let soak. A spring onion and 4-6 large brown mushrooms clean and cut into slices. Melt butter in a pan and fry the onions first, then give a few minutes add the mushrooms. Chop the mushrooms and add if the mushrooms are brown. Put pasta water. 2-3 leaves cabbage or kale rid of hard drink, wash, cut into strips and into the frying pan . Give Linguine , quantity, hunger, into the water and cook al dente while. let the vegetables simmer stirring as long as several minutes, then soaking the mushrooms, about a cup, gradually, to taste, add and simmer. Add a generous splash of white wine. A teaspoon of honey, a little vegetable stock, salt and ground pepper. Some tablespoons cream and stir again to taste with spices and wine. Toasted pine nuts or walnuts on the pasta and the sauce.
cabbage can be delicious. Right delicious. Who would have thought. And together with a spicy mushroom sauce and Geknusper he is even one of my favorite dishes in the now insistent autumn. In addition, the food is made also incredibly fast.
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