2 cloves of garlic, peeled
optional: 4 of a fresh red chilli
200g mixed wild mushrooms, cleaned
extra virgin olive oil
sea salt and freshly ground black pepper
150ml hot organic vegetable stock
200g tagliatelle
4 ripe cherry tomatoes
1 bunch of fresh flat-leaf parsley, leaves picked
Parmesan cheese, to serve
This is a tasty autumn recipe, especially as this is wild champagne season. The more range, the better, the better, you can do it.  Keep in mind to test anything you want.


1.Get your ingredients ready for you. Slice the garlic and chilli thoroughly (if used), slice the mushrooms or break.
2.In a large pan heat two tablespoons of oil, add the garlic and chili to a medium-high heat.
3.Add the mushrooms and add salt and pepper to sweating for 1 minute. Cook for about 3 minutes to soften slightly and add to the hot stock to unleash the lovely flavor of the mushrooms. Reduce heat to medium and cook for 5 minutes, or until the liquid is halved.
4.Meanwhile, in a big pan of boiling water, cook the tagliatelle until it is over.
5.Tomatoes are quartered and the persil leaves finely sliced. Restore some water, drain the sauce and add to the tagliatelle.
6.Stir well over the heat to be lovely and bright, and, if necessary, loosen the splash of the cooking water.
7.Add in the tomatoes and half of the parsley leaves and savor. Serve with a parmesan grating and the remaining parsley leaves.

This is tasty autumn recipe, especially as this is wild champagne season. The more range, the better, the better, you can do it. 
Keep in mind to test anything you want.

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