Have fun preparing this mushroom dish!
Remove the stems from the oyster mushrooms and cut them into strips. Blanch the tomatoes, skin them, quarter them, remove the seeds and dice them. Pluck the kitchen herbs, chop the chives and mince the garlic. Make the pasta. Roast the mushrooms in butter. Fry the tomatoes and the garlic briefly at the end. Extinguish with white wine and vermouth, boil to half. Add the kitchen herbs. Finally, add the butter cubes, the crème fraîche and the pasta.