A delicious mushroom dish for any occasion!
Clean fresh mushrooms, cut into thin slices, drizzle with juice of one lemon. Melt butter in a frying pan, fry mushrooms in portions. Remove and keep warm. Peel garlic cloves and press into hot butter, gently sauté. Pour whipped cream and instant clear soup. Stir maizena (cornstarch) with water until smooth and add to the sauce form. Simmer at high temperature until creamy.
Cut raw, very moderate ham into strips. Wash, dry and chop flat-leaf parsley. Add to the sauce together with the mushrooms. Simmer briefly, season with pepper and juice of one lemon.
Make the white and green ribbon noodles al dente, mix loosely in a heated baking dish. Pour whipped cream and mushroom sauce over the pasta and sprinkle with basil leaves. Pepper black fresh from the mill over it and with freshly grated Parmesan the final touch form. Que sorpreso!
Chianti classico is the wine that goes best with it!
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