½ LBS mushrooms
finely chop 1 onion
2 garlic cloves.
½ cup chicken stock,
1½ cup cream
2 tablespoons chopped fresh dill.
Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft.
Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill.
Let it simmer for 5 minutes and season with salt and pepper.
Cook up enough pasta for 4 people, remember to ad salt to the water.Boil until al dente.
Strain and place in a bowl. Add the sauce, mix and serve with shaved parmesan on top.