Serves 3-4.
Ingredients:
- 500g mushrooms, chopped
- 400g tagliatelle pasta
- 125g fresh cream
- 60ml butter
- 45ml brandy or dry white wine
- 2 cloves of garlic, crushed
- grated parmesan cheese
- freshly ground pepper
- salt
Method:
Rinse mushrooms, shaking off any excess water. Slice.
Cook noodles in plenty of boiling salted water until just tender.
Heat butter with garlic.
Add parsley and cook for 30 seconds, then stir in the mushrooms, cooking gently for 3-4 minutes.
Add brandy or wine, seasoning and cream.
Stir well, reheat and add to well-drained pasta.
Sprinkle with grated parmesan and serve.
