Tagliatelle met paddestoelen

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  • strict warning: Non-static method view::load() should not be called statically in /home/toprecep/public_html/sites/all/modules/views/views.module on line 906.

(Tagliatelle con funghi)

5 gr gedroogde boleten
400 gr tagliatelle
1 gesnipperde ui
1 geperst teentje knoflook
10 gr bloem
1 dl witte wijn
1 mespunt tijm
1 laurierblaadje
1 theelepel salie
zout, zwarte peper
1 dl slagroom
peterselie
60 gr boter
500 gr champignons

Week de boleten 30 minuten in 1 dl heet water en houd het weekvocht apart.
Verhit 25 gr boter en fruit de ui en de knoflook 4 minuten op zacht vuur.
Voeg de bloem toe en roer door.
Blus de roux met de witte wijn en het weekvocht van de paddestoelen af.
Voeg de kruiden toe en laat 30 minuten zachtjes koken.
Snijd de champignons in dunne plakjes.
Verhit 25 gr van de boter in een koekenpan en bak de champignons 3 minuten op
hoog vuur tot ze hun vocht beginnen te
verliezen en doe de champignons bij de saus.
Breng 4 liter water aan de kook, voeg 2 eetlepels zout toe en kook de
tagliatelle in ± 10 minuten gaar.
Giet de pasta af en vermeng die met een klontje boter.
Doe de room bij de saus en warm deze door.
Giet de saus over de pasta en strooi de peterselie erover.