Mushroom Goulash with Pappardelle

Have fun preparing this mushroom dish!

Papardelle:

Mushroom Goulash:

Remove the skin from the onion and cut into cubes of about 1, 5 centimeters. In a saucepan, melt the powdered sugar and sauté the onion cubes until translucent. Stir in the paradeis pulp, sauté briefly, then sprinkle with the paprika powder and pour in the clear soup. Add the dried mushrooms.

Goulash seasoning:

Remove the zest from the lemon. Chop the garlic and a strip of lemon peel. Roast the caraway seeds without fat in a frying pan. Crush all the spices into a not too coarse paste using the back of a knife or a mortar.

Season the goulash with the spice paste and simmer on low heat for five to ten minutes. Now strain everything together once and remove the mushrooms.

Add the whipped cream, season with salt and pepper. Then add the butter.

If necessary, thicken with cornstarch.

Roasted mushrooms:

Clean the fresh mushrooms, if possible do not rinse and cut them. Heat the oil in a frying pan over medium heat, put the mushrooms in, roast for one to two minutes, turn to the other side, season with salt, season with pepper and chop the parsley and add a little of it. Add a strip of lemon zest and the clove of garlic, then season with a pinch each of cumin and cayenne pepper. Mix in the butter as well. The

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