For the chili tagliatelle with sauteed mushrooms, clean the wild mushrooms.
Fry the mushrooms in a little clarified butter in batches until the liquid has evaporated. Remove them from the pan.
Then fry the onion briefly in the same pan, add the mushrooms and the diced tomatoes. Deglaze with white wine and let reduce, add cream and boil down to a creamy sauce.
Add a little water if necessary. Season with balsamic vinegar, salt, pepper, some thyme and a little nutmeg. In the meantime, cook the chili pasta until al dente, dress.
Sprinkle with coarse Parmesan shavings and the green of the spring onions.
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