Farfalle with Porcini Mushrooms

For the farfalle with porcini mushrooms, boil salted water in a large pot and cook the farfalle in it until al dente. In the meantime, clean the porcini mushrooms and cut them into slices. Heat a generous amount of butter in a pan and sauté the porcini mushrooms in it. Season with salt and pepper.

Deglaze the porcini with sherry, sprinkle in the parsley and fold in the whipped cream. Strain the cooked farfalle, drain well and mix with the mushrooms. Season again to taste. Serve the farfalle with porcini mushrooms in deep warmed plates.

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