Pasta with mushroom ragout

Pasta with mushroom ragout

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / person: 802 kcal
, Fat: 39 g
, Carbohydrate: 86 g
, Protein: 22 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta

200 g pasta (e.g. Tagliatelle)
salted water, boiling

Mushroom ragout

2 tbsp olive oil
1 onion, finely chopped
200 g shiitake mushrooms, in slices
½ tsp paprika
100 g crème fraîche
½ tsp salt

Poached eggs

1 litre water
½ dl white wine vinegar
2 fresh eggs

Serve

1 pinch salt
a little pepper
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How it's done

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Pasta

Cook the pasta in boiling salted water until al dente, set aside approx. 150 ml of the cooking water, drain the pasta.

Mushroom ragout

Heat the oil in a non-stick frying pan. Add the onion and mushrooms, stir fry for approx. 4 mins. Add the paprika, cook briefly. Add the crème fraîche and reserved cooking water, season with salt, cook for approx. 2 mins.

Poached eggs

Bring the water to the boil with the vinegar. Reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain.

Serve

Mix the pasta into the mushroom ragout, heat through, plate up. Top with the eggs, season.

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