Prepare noodles according to package directions. Wash and clean mushrooms and spring onions, cut mushrooms into strips, spring onions into fine rings. Peel and crush garlic. Sauté garlic, mushrooms and spring onions in heated butter, pour white wine and stock, add mascarpone, bring to boil and simmer for about 2-3 minutes at low heat. Season the mascarpone-oyster mushroom sauce with salt and pepper, thicken with white sauce thickener if necessary and serve with the tagliatelle garnished with parsley if desired.
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