INGREDIENTS

• 200 g. white mushrooms;
• 135 g. durum wheat egg noodles;
• 140 g. dry white wine;
• 2 tbsp. grape seed oil (or vegetable);
• 55 g. butter;
• 170 g. cream 20%;
• 3 tbsp. Dambal Khacho or other hard cheese;
• 2 cloves of garlic;
• 1 sprig of parsley;
• sea ​​salt 1/2 tsp.; 
• at the tip of tsp. freshly ground black pepper.

METHOD

1. Peeled porcini mushrooms cut into slices. Crush the garlic with the flat side of a wide knife. Skip the cheese through a grater.
2. Pour the grapeseed oil into a heated frying pan, add and fry the garlic on it, and then remove, melt the butter and put the mushrooms. Salt and pepper.
3. In a saucepan with two liters of water, add half a tablespoon of salt, let it boil, add the pasta. Cook for 5-6 minutes until al dente. Drain the water through a colander.
4. Put pasta in a pan with mushrooms, add cream and cheese (Dambal khacho). Bring to a state when the cream warms up, and the cheese does not melt. If desired, the dish can be sprinkled with chopped parsley leaves.