The preparation

• Cut the earthy girolle stems, then put them under running water. Avoid immersing them in water as they will become saturated with water.
• Peel and finely-cut the shallot and onion. Wash and chop up parsley.
• Heat up oil in the fry-pan, put in girolles and add chopped parsley and garlic. Brown for 2 minutes, stirring gently.
• Baste the mushroom-filled frying-pan with wine and continue cooking for 5 minutes.
• During this time, heat a casserole dish with salted water then immerse the tagliatelle into simmering water, cook for the time indicated on package directions.
• Add the heavy cream in the pan, gently stir and let cook for another 2 minutes.
• Drain the pasta, arrange on a warmed plate then cover with pan-cooked mushrooms and its sauce.
• Cut the earthy girolle stems, then put them under running water. Avoid immersing them in water as they will become saturated with water.
• Peel and finely-cut the shallot and onion. Wash and chop up parsley.
• Heat up oil in the fry-pan, put in girolles and add chopped parsley and garlic. Brown for 2 minutes, stirring gently.
• Baste the mushroom-filled frying-pan with wine and continue cooking for 5 minutes.
• During this time, heat a casserole dish with salted water then immerse the tagliatelle into simmering water, cook for the time indicated on package directions.
• Add the heavy cream in the pan, gently stir and let cook for another 2 minutes.
• Drain the pasta, arrange on a warmed plate then cover with pan-cooked mushrooms and its sauce.

Tips

If mushrooms are cooked on too high heat they will get a rubbery-consistency. Furthermore since girolles have a such a subtle taste, avoid using too much over-powering garlic and rather choose shallots which are fragrant but milder.