Mushrooms with hollandaise and pasta

Cooked pasta sprinkled with cooked porcini mushrooms and topped with sauce prepared in a water bath.

Ingredients:

300 g chopped porcini mushrooms 250 g 100 g of butter 4 pcs of egg lemon juice water water pepper salt

Procedure:

1. Boil the sliced mushrooms in salted water, cook for 3-5 minutes, drain the water and let the mushrooms drain 2. Boil the pasta in slightly salted water until tender, then drain it and let it drain thoroughly
3. Prepare the sauce by whisking the 4 egg yolks in a bowl with the lemon juice until doubled in volume
4. Heat the water in a saucepan (it must not boil), put a bowl of eggs over the saucepan (the bowl must not touch the water), whisk the eggs and add the melted butter a little at a time, whisk the sauce, if the sauce is too thick, dilute it with a little water
5. Add salt and pepper, sprinkle the cooked and drained pasta with mushrooms and pour the hot sauce over it.

Note:

Recipe author.