Pearl noodles

Hydrate the dry porcini in warm water for about 30-40 minutes.|Once hydrated, drain the water and set aside.

Sauté the diced onion, sliced Portobello mushrooms and dry porcini.

Cook them in a pan over low heat with a little bit of olive oil for about 15 minutes. Once it is ready, strain the excess oil and set aside.

In a pot, heat up the cream together with the butter, add the different types of cheese and stir continuously until the sauce looks smooth.

Mix the pasta and the sauté in a pan and cook for about 2 minutes over medium heat.

Add the cheese sauce. Add salt and pepper to taste.