- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 spring onions
- 2 Tbsp poppy seeds
- 1 cup white wine
- 25gr dried mushrooms chanterelles
- 1/2 cup buttermilk
- 250gr pasta linguini
- 1/2 cup parmesan, grated
Soak mushrooms in white wine for 1/2 hour until soft.
Drain and keep the wine.
Cook pasta until al dente.
Chop the spring onions.
Heat butter and olive oil in a pan and add the onions.
Cook, stirring, for 2 minutes. Add poppy seeds, chanterelles, salt, pepper and cook for 2 more minutes.
Add wine. When alcohol evaporates, simmer for 2-3minutes.
Remove pan from the heat and add buttermilk.
Stir and add boiled pasta and half the amount of parmesan cheese. Toss to combine.
Serve and garnish with some more chopped onions and more parmesan.