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  • 160 g (5 1/2 oz) tagliatelle pasta
  • 60 g (2 1/2 oz) chestnut mushrooms
  • 80 g (3 oz) flat or Portabello mushrooms
  • 50 g (2 oz) wild or shitake mushrooms
  • 1 tbsp sunflower oil
  • 1 onion, diced
  • 1 garlic clove, chopped
  • 100 ml (3 1/2 fl oz) creme fraiche
  • 2 tsp chopped chives


  1. Cook the tagliatelle in boiling salted water according to the instructions on the packet. Drain
  2. Slice all the mushrooms. Heat the oil and saute the onion, garlic and mushrooms for 5 minutes. Add the creme fraiche and simmer. Fold in the chopped chives and season to taste.
  3. Serve the drained tagliatelle with the sauce poured over.
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