Pasta funghi e pomodori secchi

Serves 4 - 6

Ingredients:

* 750g mushrooms

* 3 cloves of garlic

* 3 spoons of fresh basil

* 200 to 250 g sun dried tomatoes

* 150 g stock (I used chicken, but mushroom stock tastes better).

* 250g creme fraiche

* 100g grated Parmesan

* Pepper and salt to taste

Preparations:

Cut the mushroom and tomatoes in slices. Finely chop the garlic and the basil and boil the water for the stock. When the water is boiling, add the stock cube and let it dissolve under occasional stirring. Set aside.

Cook the pasta according to the package.

Heat up a saute pan and add some olive oil. Stir fry the mushrooms on medium heat for 1 minute and add the garlic. Cook for 2 - 3 minutes more and add the tomatoes. Put the heat on low.

Now add the stock to the mushrooms and stir to blend. Let it cook slowly until the stock dissolves a little. Now add the creme fraiche and bring to boil, but immediately put the heat on low when it boils.

Add the Parmesan and stir until dissolved.
Now it is time to add the basil. Stir to blend and taste. Add salt and/or pepper if you prefer.

The pasta should be done by now. Rinse with cold water to cool it down a bit and add it to the saucemix.

Stir to blend and serve.

We hope you like this recipe, we definitely enjoyed this dish.
See you soon!

Mike & Leda