A delicious mushroom dish for any occasion!
Put on at least 2 liters of water, season lightly with salt and bring to a boil leisurely. In the meantime, clean the mushrooms with a kitchen knife, chop the peeled shallots and sauté in melted butter until translucent. Add the mushrooms and sauté for another 2 to 3 minutes. Add half of the whipped cream and simmer for about 5 minutes with the lid closed. Mix remaining whipping cream with flour and spices, add to mushrooms form, boil once, add cooked peas and chopped leaf parsley, pull at low temperature with lid closed.
Put the pasta in bubbling boiling water, add the oil and cook according to the cooking time on the package.
After draining, pour into deep warmed plates and spread the mushroom ragout evenly over them.
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