Tagliatelle Of Mushroom

• 2 cups mushrooms chopped / sliced to roughly the same size, I used Eringi, Shimeji and Maitake
• tagliatelle for 2
• 1 bunch Italian parsley leaves picked
• 2 cloves garlic peeled and whole
• 2 knobs butter
• salt
• pepper

1. 1. Drizzle a little olive in a pan and bring to a high heat. Pour in the mushrooms - they should sizzle instantly (if they don't, you are just boiling them and the flavour won't be as good). Throw in the garlic cloves and one knob of butter. Toss and season with salt and pepper. You want to get some colour on the mushrooms.
2. 2. Boil the tagliatelle in some salted water until al dente. Drain.
3. 3. Remove and discard the garlic cloves from the mushrooms. Add the pasta to the pan and mix well. Throw in the other knob of butter and toss to get a nice shine on the tagliatelle.
4. 4. Sprinkle over the parsley, season and serve.

mushrooms, tagliatelle, italian parsley, garlic, butter, salt, pepper

Taken from www.yummly.com/recipe/Tagliatelle-of-Mushroom-1692535 (may not work)