Fettuccine al Funghi Porcini Recipe (Fettuccine in Steinpilzsauce Rezept)

As you've noticed I haven't blogged about anything food related lately but I've been cooking! So the recipes are like stapling and I'm not doing anything...
That's why today I'll take my time and post as much recipes as possible. Thank God my camera is arranging the pics chronological...

Fettuccine al Funghi Porcini for 4 (720kcal /portion)

400g Fettuccine
25g dried ceps
100ml warm water
200ml cream
4 tbsp white wine
2 tbsp olive oil
20g butter
1 tbsp parmesan
2 tbsp chopped parsley
salt and pepper

1. Soak the mushrooms in the 100ml water according to the instructions on the package. Then squeeze out and keep the mushroom water.
2. Cut them into small pieces (if not already)

3. Cook the noodles according to instructions, drain them and put aside.
4. Now it's time for the sauce. Heat oil in a big pan on medium heat. Then add the mushrooms, but be careful, if they're still moist, it might spatter. Fry the mushrooms for around 1 minute.

5. Add the wine and boil up. Now add the mushroom water from before. Don't taste yet, you wouldn't like it.

6. Add the cream and heat on low heat without boiling! Then add butter and stir in.

7. Add the noodles to the sauce and mix until they're coated.

8. Now arrange them on a platter, springle chopped parsley and parmesan.
9. Buon appetito!