Instructions

Boil a salted pot of water and have it ready for the pasta. Meanwhile, prep your mushrooms, pasta and the rest of the ingredients.

Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the garlic and sauté for one minute until fragrant (do not let it turn brown) then add mushrooms. Sauté, stirring occasionally, until the water has been released from the mushrooms & cooked off and everything gets a good sear and is browned/caramelized (this gives a ton of flavour ). It'll take 8-10 minutes or possibly a bit longer.

Add in the wine and tarragon, and let it bubble for about a minute or so. Now is a good time to start cooking your pasta, if you’re using dried pasta from the store, follow the instruction on the package. If you’re using our fresh pasta recipe, start cooking the pasta when the sauce is nearly done (as for the pasta to cook it only takes 1-2 minutes).To finish the sauce add in the cream, stir well and let simmer until the sauce thickens (about 5-8 minutes). When the sauce looks creamy and thick start adding your pasta. Instead of draining the pasta through a colander use tongues (if noodles like pasta) or a slotted spoon to scoop the pasta directly into the pan with sauce.

Do not worry about any excess pasta water getting into the sauce, it will only enhance the flavour and texture of the final product. Take the pan off the heat, season with salt & pepper as needed and serve immediately sprinkled with parmesan cheese.