For pasta with herb mushroom ragout, cook the pasta al dente. Clean the herb mushrooms and cut them into slices. Fry them in a mixture of butter and oil until golden brown on both sides, then remove from the frying pan.
If necessary, add a little more butter and sauté the shallot and garlic. Deglaze with wine, stock and heavy cream. Cook until creamy and season.
Fold in the mushrooms, reheat and sprinkle with parsley. Arrange the pasta with the herb side linguine ragout and serve.
Preparation Tip:
It is best to use fresh herbs for the pasta with herb mushroom ragout for a particularly good aroma.
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