Tagliatelle with mushrooms

INGREDIENTS

• 1 cup of Well Concentrated Rich Roast Stock
• 350 g Egg tagliatelle (450 g if fresh)
• 250 g mixed woodland mushrooms
• 4 spoons of extra virgin olive oil
• 1 shallot
• 150 g fresh cooking cream
• Pepper to taste
• Chopped parsley to taste
• 3 spoons grated Parmesan

PROCEDURE

Chop up the shallot and lightly brown in a pan with the extra virgin olive oil, add the sliced mushrooms and the cup of Well Concentrated Rich Roast Stock. Cook for a few minutes until they are soft, plum and intact. Add the cream and keep it all hot. Cook the tagliatelle in plenty of salted water, drain when still “al dente” and put in the pan with the mushrooms and cream. Add a few spoons of pasta cooking water if necessary. Add the Parmesan and mix thoroughly. Season with a pinch of pepper and some finely chopped parsley. Serve piping hot.