10 g dried porcini mushrooms
1 cucumber
1 shallot
150 g chanterelles
1 tbsp SOLIA Smile
salt and pepper
300 g tagliatelle
150 g crème fraîche
1 tbsp mustard
150 g ham
some dill

Pour 150 ml of boiling water over the porcini and allow to soak.

Peel and halve the cucumber and and scrape out seeds. Dice the cucumber and shallot. Clean the chanterelles. Drain the porcini and collect the liquid.

In a skillet heat the oil and sear the shallot, chanterelles and porcini. Add the cucumber. Deglaze with the soak water of the porcini. Bring to the boil and simmer over low heat for 10-15 minutes. Season with salt and pepper.

Cook the taglaitelle in salted water until al dente.

Mix the Crème fraîche with the mustard and stir the cream in the cucumber and mushroom sauce. Dice the ham and chop the dill and add both to the sauce. Season to taste with salt and pepper.

Mix the pasta with the sauce and serve immediately.