Summary

Ingredients

• 400 g oyster mushrooms
• 3 tomato (s)
• 1 bunch parsley
• 3 sprigs thyme
• 1 bunch chives
• 2 cloves garlic
• 400 g pasta (pappardelle)
• Salt and pepper, black, from the mill
• 1 tablespoon butter, (for frying)
• 5 cl wine, white, dry
• 5 cl vermouth
• 100 g butter, cold
• 25 ml cream

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Instructions

1. Clean the oyster mushrooms and cut into strips. Blanch, peel, peel and dice tomatoes. Chop the herbs and garlic into small pieces. Cook the tagliatelle in salted water until al dente. In the meantime, fry the mushrooms in butter. Add tomatoes, herbs and garlic. Deglaze with white wine and vermouth, reduce a little. Cut the chilled butter into small cubes. Stir in cold pieces of butter, add the cream and season with salt and pepper. Mix the tagliatelle with the sauce and serve hot.