Maccheroni with Lemon and Sour Cream Sauce

Cook macaroni according to package directions until al dente, then strain.

For the lemon and sour cream sauce, first soak the dried porcini mushrooms in a little water.

Peel and chop the onion and sauté in a pan in a little olive oil until translucent. Peel the garlic and add it.

Cut the lemon-cured mushrooms into strips, add them and sauté well. Add the soaked porcini mushrooms together with the soaking water. Add some lemon zest and sauté well. Add a little more water if necessary. Season with salt and pepper, refine with crème fraîche.

Serve the macaroni with the sauce.

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