Cut the Eryngii into long slices, then tear the slices into strips.

Cut the Shimeji loose and remove the hard pieces from the bottom of the stem of the Shiitake.

Clean the Oyster mushrooms and Shiitake with a brush or a piece of kitchen paper.

Cook the tagliatelle in plenty of boiling water with a pinch of salt for 8 minutes until tender.

Heat a pan over high heat (without oil) and fry the Eryngii mushroom strips until all the released moisture has evaporated. Pour in the oil and fry all the mushrooms for 5 minutes until brown.

Cut the spring onion into small rings and finely chop the garlic and chives.

Add the cooking cream, milk, chives, spring onion and garlic to the mushrooms and cook for 3 minutes.

Add the tagliatelle and season with salt and pepper.