Penne rigate with fried mushrooms

Name: penne rigate with fried mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 onion; 1 tray oyster mushrooms 150 g; 1 tray bundle mushrooms 100 g; sea salt; 150 g wholemeal penne rigate pasta, bag of 500 g; 3 tablespoons olive oil (extra virgin) organic; 1 bag watercress biological, 75 g; 125 ml whipped cream; 100 g ground young cheese; (freshly ground) pepper

A tasty Italian recipe. The vegetarian main course contains the following ingredients: onion, oyster mushrooms (150 g), bundle mushrooms (100 g), sea salt, wholemeal penne rigate (pasta, bag of 500 g), olive oil (extra virgin) (organic), watercress (organic, 75 g), whipped cream, ground young cheese and (freshly ground) pepper.

Ingredients

Kitchen Stuff

paper towel
blender

Directions

Peel and chop onions.
Clean mushrooms with kitchen paper and cut hard ends of stalks.
Cut oyster mushrooms into strips.
Cook in a pan with plenty of boiling water and salt pasta in 6 to 8 minutes.
Heat 1 tablespoon of oil in pan.
Onion, gently saute for about 2 minutes.
From watercress 2 hold back.
Add leftover to onion and let it shrink in the meantime.
Add whipped cream and whisk together with bar blender until smooth sauce.
Add cheese and melt on low heat while stirring.
Season with salt and pepper.
Heat residual oil in frying pan and brown mushrooms in a high heat for about 3 minutes, letting moisture evaporate.
Season with salt and pepper.
Drain pasta and divide it over two deep plates.
Watering the wholemeal sauce and creating mushrooms.
Garnish with watercress..