INGREDIENTS
16 oz
Baby portobello mushrooms
2 tbsp
Chervil
25
Flat leaf parsley, leaves
2
Lemons, Juice of
1
Shallot
1 lb
Pappardelle
1
Black pepper, Cracked
1
Salt and pepper
1
Drizzle Olive oil
2 tbsp
Butter
1/2 cup
Heavy cream
1/2 cup
Parmesan, fresh grated