Tagliatelle with Mushrooms and Artichoke Hearts

Name: Tagliatelle with Mushrooms and Artichoke Hearts
Yield: 4
Ingredients: Ingredients:; 1 tablespoon chopped parsley leaves; 2 cloves garlic, minced; 200 ml heavy cream; 100 ml olive oil; 50 ml white wine; 400 grams assorted mushrooms (Parisienne, Shimeji, Salmón, Shiitake, and Hiratake) sliced; 400 grams two-colored tagliatelle; 100 grams canned artichoke hearts; 1 tablet beef bouillon; Salt and black pepper to taste; Hop sprigs for garnish

1
Ingredients:
2
1 tablespoon chopped parsley leaves
3
2 cloves garlic, minced
4
200 ml heavy cream
5
100 ml olive oil
6
50 ml white wine
7
400 grams assorted mushrooms (Parisienne, Shimeji, Salmón, Shiitake, and Hiratake) sliced
8
400 grams two-colored tagliatelle
9
100 grams canned artichoke hearts
10
1 tablet beef bouillon
11
Salt and black pepper to taste
12
Hop sprigs for garnish

Ingredients

1
Ingredients:
2
1 tablespoon chopped parsley leaves
3
2 cloves garlic, minced
4
200 ml heavy cream
5
100 ml olive oil
6
50 ml white wine
7
400 grams assorted mushrooms (Parisienne, Shimeji, Salmón, Shiitake, and Hiratake) sliced
8
400 grams two-colored tagliatelle
9
100 grams canned artichoke hearts
10
1 tablet beef bouillon
11
Salt and black pepper to taste
12
Hop sprigs for garnish

Directions

1
Begin by removing the stems from the mushrooms
2
The larger ones can be sliced
3
Ferment about 3 liters of water in a large pot and cook the pasta until al dente
4
Don't forget, it needs to stay al dente
5
In another pot, while the pasta is cooking, sauté the garlic in olive oil
6
Add the mushrooms gradually
7
Add white wine, parsley, beef bouillon (dissolved in warm water), salt, and black pepper
8
Cube the artichoke hearts into four pieces and combine with the mushrooms
9
Cook for about 12 minutes until the sauce thickens slightly
10
Then, turn off the heat, add heavy cream, and stir quickly
11
Drain the pasta, arrange it on a platter, and pour the sauce over it
12
Garnish with hop sprigs.