Fettuccine with Porcini Mushrooms

Clean the mushrooms and cut into medium slices. Put a part aside for the garnish. Sauté the rest in a little olive oil and season with freshly ground salt and pepper. Deglaze with chicken stock and reduce the ice-cold butter until the sauce thickens and becomes creamy. Cook the pasta in salted water until al dente, drain and add to the sauce. Chop the tomato into small cubes, chop the parsley coarsely and add both. Season with salt and pepper and toss well. Fry the porcini mushrooms set aside in butter and garnish the pasta with them.

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