Spaghetti aux cèpes

Which ingredients do you need to get that southern touch? Take the following fresh products:

• 400 gr spaghetti
• 2 onions
• 1 clove of garlic
• 40 gr dried porcini mushrooms
• 25 cl sour cream
• salt, pepper to taste
• 2 tablespoons olive oil (available soon!).

Preparation and tasting:

1. Soak the dried ceps in lukewarm water for 5 min and discard the water (this is to rinse the ceps a little).
2. Add lukewarm water again and leave to soak for 25 min. 
3. Chop the onions and garlic finely and fry them in olive oil.
4. Add the cep and fry briefly.
5. Turn down the heat and add the sour cream, pepper and salt.
6. Add a few tablespoons of the water to accentuate the taste of the ceps. 
7. Mix the sauce with the cooked pasta.
8. Serve with a nice glass of wine. 

Tip: save the water from the cep to make a meat sauce or risotto with it.