Porcini Mushroom Sauce with Ribbon Noodles

Clean and trim the porcini mushrooms. Slice small mushrooms; cut larger ones into bite-sized pieces.

Trim and wash the spring onions and slice them into thin rings. Dice the bacon.

Cook the ribbon noodles in plenty of boiling salted water until al dente.

Fry the bacon in a large pan until it starts to brown.

Add the porcini mushrooms and sauté for 3–4 minutes, turning them; add a little oil if needed. Season with salt and pepper.

Briefly sauté the spring onions and thyme until fragrant.

Sprinkle everything with the lightly heaped flour and briefly cook it out.

Stir in 300 ml water, dry white wine, cream and vegetable stock and bring to a boil while stirring.

Let the sauce simmer gently for about 5 minutes until creamy. Season with salt and pepper.

Drain the ribbon noodles, add them to the pan with the sauce, toss well and serve immediately.