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