Lien Millésimé :

Fettuce with cream and mushrooms

Serves 4

Ingredients

• 350 g long pasta such as fettuce or linguini

• 800g mushrooms: giroles, chanterelles and meadow mushrooms

• 2 small garlic cloves

• 15 g butter

• 10 cl white wine

• 125 g heavy cream

• 40g Parmesan cheese

• Fleur de sel

• Ground pepper

• A few sprigs of parsley

Preparation

Clean mushrooms to remove soil and impurities. Cut off the stems. Do not put under water.

Cook pasta in a large pot of salted water for the time recommended on the packet. Rinse under cold water and set aside.

Grate the Parmesan and chop the parsley. Peel garlic cloves, cut in 2 and remove germ if present.

In a large frying pan, melt the butter and sauté the garlic for a few moments.

Add mushrooms and sauté. Season with pepper and a little salt. Cook the mushrooms for about 15 minutes, stirring regularly. Pour in the white wine and turn up the heat to evaporate the liquid. At the end of the cooking time, add the parsley, stir quickly and turn off the heat.

In a separate saucepan, heat the cream and Parmesan until thick and creamy. Season with pepper.

Add the pasta to the saucepan with the cream sauce and stir to warm the pasta.

Arrange the pasta on the plates and add the mushrooms on top.

Alternatively, stir the mushrooms into the cream mixture before adding the pasta.