Creamy Mushroom Pasta with Schwarzwald Ham
recipe

A delicious and creamy mushroom pasta made with dried funnel chanterelles, bringing depth and flavor to the dish. The smoky Schwarzwald ham adds to its delight, perfect for rainy evenings.
Preparation Time: 45 minutes
Serving Size: 2 servings or 4 small appetizers

Ingredients:

- approx. 200 g pasta (e.g., bavette)
- 100 g Schwarzwald ham
- about 1 - 1.5 dl dried funnel chanterelles
- 2 dl cream
- 0.5 dl milk (if needed)
- 1 clove garlic
- a sprig of thyme or a bit of rosemary
- black pepper
- Parmesan cheese or similar (optional)
- fresh parsley (optional)

Instructions:

1. Pour cream into a saucepan and add the dried funnel chanterelles. Allow the mushrooms to soak in the cream for about 20-30 minutes. If the mushrooms absorb too much liquid, add a splash of milk.
2. Add the crushed garlic clove and herbs to the saucepan. Heat the sauce over low heat until it's almost boiling, allowing the flavors to meld.
3. Lightly season the sauce with salt and black pepper.
4. Preheat the oven to 175°C (350°F). Place the ham slices on parchment paper and bake in the oven for a few minutes on each side until crispy.
5. Cook the pasta according to package instructions. Remove the garlic and herbs from the cream mixture. Blend the sauce until smooth with an immersion blender.
6. Check the flavor and pour the sauce back into the saucepan. Heat again, allowing the sauce to reduce slightly.
7. Add the cooked pasta to the sauce and stir well. Crumble some of the crispy ham into the mixture and add parsley and Parmesan if desired.
8. Grind black pepper on top and garnish with a slice of crispy ham. Serve immediately.
Nutritional Information (per serving):
Energy: 600 kcal
Protein: 25 g
Fat: 35 g
Carbohydrates: 50 g
Fiber: 3 g
Sugar: 2 g
Salt: 1 g

Reviews: 3.7 (669 reviews) ★★★★★ share