1 1/4 cup heavy cream
1/4 cup white wine
6 tablespoons olive oil
1 tablespoon chopped parsley
400g assorted mushrooms (Paris, shimeji, salami, shitake and ratke)
sliced
400g two-colored tagliatelle
100g canned artichoke hearts
2 cloves garlic minced
1 beef bouillon tablet
Salt and black pepper to taste
For garnish
Fresh parsley
1 1/4 cup heavy cream
1/4 cup white wine
6 tablespoons olive oil
1 tablespoon chopped parsley
400g assorted mushrooms (Paris, shimeji, salami, shitake and ratke)
sliced
400g two-colored tagliatelle
100g canned artichoke hearts
2 cloves garlic minced
1 beef bouillon tablet
Salt and black pepper to taste
For garnish
Fresh parsley
1
Begin by removing the stems from the mushrooms
The larger ones can be sliced
2
Bring around 3 liters of water to a boil in a large pot and cook the pasta until al dente
Do not forget, as it needs to stay firm
3
In another pan, heat the olive oil over medium heat and sauté the garlic
Gradually add the mushrooms, followed by the white wine, parsley, bouillon (dissolved in warm water), salt, and black pepper
4
Cut the artichoke hearts into quarters and combine with the mushroom mixture
Cook for 12 minutes or until the sauce thickens slightly
Remove from heat, stir in the heavy cream, and mix quickly
5
Drain the pasta, arrange it on a platter, and spoon the sauce over the top
Garnish with fresh parsley.
