PREPARATION GUIDE: TAGLIATELLA WITH MUSHROOMS AND FRESH CREAM
-300 g fresh tagliatelle
-250 g of Paris mushrooms
-6 sprigs of parsley
-2 cloves garlic
Wash, dry the mushrooms and slice them.
Peel, wash the garlic then crush half with a garlic press and finely slice the other half.
Grate 30 g of parmesan cheese. Wash the parsley and chop it.
Melt 30 g butter in the microwave.
In a pot, pour 1 tbsp. olive oil and melted butter and fry mushrooms for 10 minutes over low heat.
Once back, add crushed garlic and grated parmesan, 20 cl cream with a little salt and pepper.
Cook pasta in boiling salted water for 3 minutes. When they are cooked, drain them and add them to the mushroom cream.
Let the sauce absorb while stirring.
Serve hot in a dish and sprinkle with parsley.