A delicious mushroom dish for any occasion!
Knead semolina, egg yolk, 1 tbsp olive oil and a pinch of salt into a smooth dough, maybe add 2-3 tbsp water. Wrap the dough in plastic wrap and rest in the refrigerator for 1 hour. Rinse and pluck the arugula. Roll out the dough thinly with a tiny bit of flour on a pasta machine and cut into pappardelle about 1 cm wide.
Clean the mange tout mushrooms, cut earthy parts into small pieces. Scrape off brown parts with a small kitchen knife and cut into halves or quarters according to size. Peel and chop shallots. Rinse parsley and basil, shake dry, chop parsley finely, cut basil into strips. Squeeze a little juice from the lemon. Peel the garlic clove and grate finely. Blanch the tomatoes with hot water, remove the skin, cut into quarters, remove the seeds and finely dice the flesh.
In a frying pan, sauté the mange-tout mushrooms with 3 tbsp of olive oil. After the liquid is out, add the butter , shallots and tomato cubes, reduce the temperature a little bit and continue roasting for 2-3 min. Sprinkle the chopped parsley in the frying pan, season the mushrooms with salt and pepper and a little bit of freshly grated garlic. Finally, add a splash of whipped cream, tomato sauce, juice of one lemon and basil.