I recommend white wine (Verdejo) from the wine region Rueda.
– Bring 100 ml vegetable stock to a quick boil and soak the dried mushrooms in it for at least 30 min. Sieve the mushrooms and keep the liquid. It will be the basis for the sauce.
– Wash the beans with water and clean the fresh mushrooms with kitchen roll paper. Don’t wash the mushrooms with water, otherwise they will lose their flavor.
– Cut the muhrooms in thick slices, finely chop the onions, prepare thin slices of ginger and garlic, make the lemon zest and cut the parsley.
– Start boiling the beans in salted water for 10 min, so they are still “al dente”
– Meanwhile prepare the sauce. Boil the mushroom-flavored vegetable stock and add cream, chili flakes, garlic, salt and pepper, ginger and the lemon zest. Thicken the sauce with cornflower or any other sauce thickener.
– Put the tagliatelle in boiling salted water and add the red chilli peppers and a slice of ingwer. As well as the beans don’t boil them to long, they still have to be “al dente”. Sieve the pasta, remove the spices and mix it with olive oil.
– Fry the mushrooms together with onions and caraway in butter for 2 min. Remove the mushrooms from the pan and put them aside. Use the same pan and add the rest of the vegetable stock and the precooked pasta.
Now bring all together on 2 pre-heated plates. Start with the pasta, add some sauce and finally the beans and the mushrooms. Decorate with parsley.