Tagliatelle with Mushroom Cream Sauce
Cook the pasta in boiling salted water until al dente.
Clean the mushrooms, wipe with a paper towel and cut into slices. Peel the shallot and garlic, and finely chop. Heat the oil in a pan and sweat the shallots and garlic until translucent. Add the mushrooms and cook until the liquid released from the mushrooms has evaporated. Add in the cream and herbs, and simmer for 5 minutes. Season to taste with salt and pepper.
Drain the pasta, and divide into bowls. Top with the mushroom sauce, and serve immediately.