Tagliatelle with Mushrooms and Artichokes

Name: Tagliatelle with Mushrooms and Artichokes
Yield: 4
Ingredients: 1 tablespoon chopped fresh parsley; 2 cloves garlic, minced; 200 ml cream; 100 ml olive oil; 50 ml white wine; 400 grams mixed mushrooms (Parisian, shimeji, salsify, shiitake, and hiratake), sliced; 400 grams two-color tagliatelle; 100 grams canned artichoke hearts; 1 beef bouillon cube; Salt and black pepper to taste; Fresh parsley for garnish

1
1 tablespoon chopped fresh parsley
2
2 cloves garlic, minced
3
200 ml cream
4
100 ml olive oil
5
50 ml white wine
6
400 grams mixed mushrooms (Parisian, shimeji, salsify, shiitake, and hiratake), sliced
7
400 grams two-color tagliatelle
8
100 grams canned artichoke hearts
9
1 beef bouillon cube
10
Salt and black pepper to taste
11
Fresh parsley for garnish

Ingredients

1
1 tablespoon chopped fresh parsley
2
2 cloves garlic, minced
3
200 ml cream
4
100 ml olive oil
5
50 ml white wine
6
400 grams mixed mushrooms (Parisian, shimeji, salsify, shiitake, and hiratake), sliced
7
400 grams two-color tagliatelle
8
100 grams canned artichoke hearts
9
1 beef bouillon cube
10
Salt and black pepper to taste
11
Fresh parsley for garnish

Directions

1
1
2
Begin by removing the stems from the mushrooms
3
Larger ones can be chopped
4
2
5
Bring about 3 liters of water to a boil in a large pot and cook the pasta until al dente
6
Don't forget, it needs to stay al dente!
7
3
8
In another pan, heat some olive oil and sauté the garlic
9
Slowly add the mushrooms, followed by white wine, parsley, beef bouillon cube (dissolved in warm water), salt, and pepper
10
4
11
Cut the artichoke hearts into quarters and combine with the mushrooms
12
Cook for about 12 minutes until the sauce thickens slightly
13
Then, remove from heat, add the cream, and stir quickly
14
5
15
Drain the pasta, arrange it on a serving dish, and spoon the sauce over the top
16
Garnish with fresh parsley.