500 g. Spaghetti or other pasta (Pennies, Butt macaroni, snails etc.)
500 g. Mushrooms
400 g. Sour cream
2 tablespoons brandy
40 g. Butter
Clean the mushrooms if they are large cut them into slices, otherwise leave them whole. Heat the butter and sauté the mushrooms. Add the brandy and add cream. Season to taste and cook for 4 – 5 minutes on low heat.
Meanwhile cook the pasta, drain, put them on a platter, pour over the mushrooms with cream, sprinkle with grated Parmesan and serve immediately.