Penne rigate with watercress sauce and fried mushrooms

Peel and chop onion. Wipe mushrooms with kitchen paprikas and cut off hard ends of stalks. Cut oyster mushrooms into strips.

Cook in pan with plenty of boiling water and salt penne in 6 to 8 minutes until done. Heat in pan 1 tablespoon oil and fruit onion gently for approx. 2 minutes.

Keep 2 watercress sticks behind. Add rest of watercress and let shrinking all the time. Add whipped cream and puree whole with blender to smooth sauce.

Add cheese and melt on low heat while stirring. Season with salt and pepper. Heat in frying pan oil residue and fry oyster mushrooms and bundle mushrooms in about 3 minutes brown, let moisture evaporate. Season with salt and pepper.

Drain pasta and spread over two deep plates. Spoon watercress sauce over it and add mushrooms. Garnish with watercress.