Recipe for Mushroom Duxelles and Cream Collars

Clean the mushrooms and cut them into several pieces.

Reserve a few whole mushrooms for decoration (optional).

Melt 30g of butter in a saucepan with the garlic clove, sauté the mushrooms for 5 minutes while stirring continuously, season with salt and pepper.

Remove the mushrooms from the pot and set them aside.

In the same saucepan, add the remaining 40g of butter, melt it, and add the pasta, cook for 1 minute while stirring often, season with salt and pepper, add the curry, add the water or broth, mix, and cook for 2 minutes.

To finish, add the cream and the mushrooms, then the chives. Gently stir and divide into the plates.