Thinly slice the 4 shallots and 2 garlic cloves.

Slice the button mushrooms. Finely chop part of the chanterelle mushrooms and oyster mushrooms, leaving the remaining mushrooms in larger pieces.

Melt 15 g butter in the large frying pan over medium-high heat.

Sauté the finely chopped mushroom portion in the butter until caramelized. Transfer it to a bowl and reserve.

Cook the 500 g tagliatelle in a large pot of boiling water until just shy of al dente. Drain the pasta, reserving a little cooking water if needed.

Sauté the sliced shallots in the same frying pan over medium heat until very soft and lightly caramelized. Add the sliced garlic and cook briefly until fragrant.

Add the sliced button mushrooms and the larger mushroom pieces to the pan. Cook until softened and golden.

Crumble 1 beef stock cube and 1 tbsp miso paste into a bowl. Whisk with 240 ml hot water until smooth.

Pour the miso stock into the mushroom pan. Simmer until the liquid reduces slightly.

Stir 30 ml full-fat crème fraîche into the sauce. Mix until the sauce is glossy and creamy.

Add the drained tagliatelle to the sauce. Toss until every strand is coated, adding a splash of reserved pasta water only if the sauce is too thick.

Divide the pasta among 5 plates. Top with the reserved caramelized mushrooms, chopped chives, and grated Parmesan cheese.