11/4 cup heavy cream
1/4 cup white wine
6 tablespoons olive oil
1 tablespoon chopped fresh parsley
400g assorted mushrooms (paris, shimeji, salmon, shiitake, and hiratake) sliced
400g two-color tagliatelle pasta
100g artichoke hearts in brine
2 cloves garlic minced 1 beef bouillon cube
Salt and black pepper to taste
For decorating
Fresh parsley stems
11/4 cup heavy cream
1/4 cup white wine
6 tablespoons olive oil
1 tablespoon chopped fresh parsley
400g assorted mushrooms (paris, shimeji, salmon, shiitake, and hiratake) sliced
400g two-color tagliatelle pasta
100g artichoke hearts in brine
2 cloves garlic minced 1 beef bouillon cube
Salt and black pepper to taste
For decorating
Fresh parsley stems
Start by removing the stems from the mushrooms
Larger ones can be sliced
Boil about 3 liters of water in a large pot and cook the pasta until al dente
Don't forget, it needs to stay firm
In another pan, while the pasta is cooking, fry the garlic in olive oil
Slowly add the mushrooms
Add the white wine, parsley, bouillon cube (dissolved in warm water), salt, and pepper
Cut the artichoke hearts into quarters and combine with the mushrooms
Cook for about 12 minutes or until the sauce thickens a bit
Turn off the heat, add the heavy cream, and stir quickly
Drain the pasta, arrange it on a platter, and pour the sauce over the top
Garnish with fresh parsley stems
