Tagliatelle with Mushroom Sauce
Cook pasta in boiling, salted water until al dente. Clean mushrooms and leave whole. Peel onion and garlic and cut onion into thin slices and finely chop garlic. In a pan heat oil and sauté onion and garlic.
Add mushrooms to pan and fry until liquid has evaporated. Deglaze pan with wine and add cream and stir in thyme and season with salt and pepper. Let simmer until slightly creamy over medium heat for about 10 minutes. Drain pasta well and add to mushroom sauce. Toss pasta and sauce and serve on warmed plates.