für 2

2, 3, 4 el butter | 200 g champignons (oder andere frische pilze) | 1 halbe zwiebel, so fein geschnitten, wie du noch nie eine zwiebel fein geschnitten hast | 1 handvoll getrocknete steinpilze, zu feinem pulver gemahlen | 1 glas weisswein | 1/8 liter sahne (cremefine) | 1 handvoll parmesan | brotbrösel (altbackenes brot zu bröseln verarbeitet) | 1 knoblauchzehe, angedrückt | 200 g linguini | estragon | tymian

die zwiebel in butter andünsten, bis sie weich ist, aber nicht gebräunt, mit einem schuss weisswein ablöschen und kurz abdampfen lassen. 3 tl von den pulverisierten steinpilzen dazugeben, rühren, die sahne dazu geben und köcheln lassen. nachdem es ein bisschen vor sich hingeköchelt hat mit salz, pfeffer würzen, ein wenig parmsan und nochmals ein kleines stückchen butter dazugeben. nun die pasta al dente kochen. 1,2 el von dem pastawasser zu der pilzcreme geben.
die pilze in feine scheiben schneiden und anbraten, mit salz, pfeffer und einer prise estragon und tymian abschmecken und aus der pfanne nehmen. die brotbrösel mit der angedrückten knoblauchzehe anrösten und aus der pfanne nehmen.
die fertige pasta mit in die pfanne geben und alles gut miteinander vermischen. auf tellern anrichten, die pilzscheiben und brotbrösel darüber geben und nach belieben noch etwas frisch gehobelten parmesan darübergeben. die ultimative pilzpasta, nicht leicht aber lecker. enjoy!

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