Tagliatelle with Mushroom Sauce
Clean the mushrooms, and cut into smaller pieces if necessary.
Peel and finely dice the onions and garlic.
Cook the tagliatelle in boiling salted water according to the package directions until al dente.
Heat the olive oil in a pan. Sear the mushrooms briefly. Add the onions and garlic, and sauté briefly. Season to taste with salt and pepper. Mix in the creme fraiche and cream, and stir until combined. Season to taste with salt, pepper, and lemon juice. Drain the pasta thoroughly. Transfer to plates, top with the mushroom sauce, garnish with the dill, and serve.