Mushroom pasta

Tart each mushroom with your hands to make it easy to eat. The eringi tears vertically.

Put a frying pan with olive oil over high heat, add the chopped garlic and hawk claws and fry. Once heated enough, turn the heat down to low and add the mushrooms when the garlic turns fox-colored.

Stir well over medium heat, then add salt and Italian parsley. It's best to fry it by pressing it against a frying pan.

After frying for about 5 minutes, add half of the white wine, 2% cherry tomatoes, salt, and vegetable soup and stir-fry again. Remove the hawk's claws halfway through.

Add the remaining vegetable soup and stir-fry for about 10 minutes. It's a good idea to add some vegetable soup as needed along the way.

Boil the federini in hot water with 1% salt concentration for 4 minutes and 15 seconds. Drain the water and add it to the frying pan from [5] and mix.

Add olive oil, Italian parsley and salt to finish off to taste. Serve in a bowl and sprinkle Italian parsley to finish.