300g dried tagliatelle
1 onion finely chopped
1 tsp dried tarragon
2tbs olive oil
300g assorted mushrooms ( chestnut button etc)
1tbs butter
1bunch parsley leaves finely chopped
2 finely minced garlic cloves
75ml dry white wine
1 tbs crème fraiche
200 ml double cream
200g grated Parmesan
Salt pepper
Add the butter and oil to a pan then add the onion. fry til translucent then add the garlic and mushrooms and then the wine and simmer to reduce. Boil a pan of water, add salt and cook the pasta , Drain but retain a little pasta water. Meanwhile add the tarragon crème fraiche the cream and the Parmesan to the mushrooms mixture , season and then add the cooked pasta to the sauce. Add a little pasta water to loosen the sauce and make it silky , stir in the parsley then serve with extra Parmesan shavings .