Have fun preparing this mushroom dish!
Prepare mushrooms (ready to cook, e.g. peel, remove woody parts and dirt) and halve or quarter each according to size.
Heat oil (I) in a wide saucepan. Sauté onion and garlic in it. Add mushrooms, thyme and rosemary and sauté for 2-3 minutes.
Extinguish with brandy and flambé.
Add whipping cream, season with salt and pepper and simmer for 5 minutes. Remove saucepan from heat, add crème fraîche.
Cook pasta in salted water with oil (Iii) until al dente, drain.
Heat oil (Ii) in a frying pan. Place the pheasant breasts, seasoned with salt and pepper, with the flesh side in the frying pan at the beginning. Fry for 1 minute. Turn, roast for 2-3 min.
Arrange pasta on four plates, pour sauce over. Evenly distribute sliced pheasant breasts on top.
Garnish with chervil and mountain cheese and bring to the table.