Pasta met paddestoelensaus

For this pasta, it is preferable to use fresh pasta. Soak the dry porcini in water for about 30 minutes. Then, squeeze the remaining water out and cut into small pieces. Keep the moisture in a bowl; it contains a lot of flavor. Clean the mushrooms, remove the stalks and cut into slices. Cut a shallot in small brunoise. Warm butter in a pan and add the shallot. Cook for 10 minutes on low heat, the shallot may not get brown. Then, add white wine and allow to boil down. Add the mushrooms with the porcini moisture on high heat. Cook the mushrooms and porcini. Sprinkle some salt over the mushrooms; not too much. The salt loosens the taste of the mushrooms. Firstly, a lot of moisture escapes from the mushroom. Let the moisture evaporate, and then add the cream. Let it heat gently, but don’t allow the mixture to boil. Then, add lemon juice and season with salt and pepper. In the meantime, boil a pan with sufficient water and salt and add the pasta when the water is boiling. Then, place the pasta on a warm plate and scoop the sauce on top. Nothing else is needed for this recipe, except for some bread to dip into the sauce.