Shimeji-Tagliatelle

Yesterday I was going home via the Shijo-bridge, and that same old lady that sells vegetables from the Kamigamo shrine was just arriving. I helped her push her vegetable carriage the last meters. When I asked how she was getting here from the shrine, she said by foot! That 70+ years old lady is pushing that huge carriage 7 Km through the city (one-way) to come sell these vegetables downtown! When I think that most people use escalators & elevators whenever they can...  She made me a deal on a huge bag of shimeji mushrooms, so the same evening I made a french-style mushroom cream soup. Then I went back there and offered some of it to her. Now japanese people often hide their true feelings, but I think she really appreciated. She also gave me some Tōgarashī to thank me (japanese long green peppers).
So, today, with the remaining mushrooms and the Tōgarashī, I made shimeji-tagliatelle, with home-made tomato sauce. This turned out to be really good!

Ahh... for once, taste turned out even better than I expected (that's not often the case!)

Start by making the tomato sauce. In a saucepan over low heat, cook tomatoes with seeds removed, garlic, and a bit of herbes de provence. Later add a bit of olive oil and salt. Cook until tomatoes are melted. In a pan, fry the mushrooms and green peppers in a mix of butter and olive oil, with salt & pepper. End by adding some fond de veau, cook a 2mn. Then add the tomato sauce and cook for 5-10mn. Add tagliatelle cooked beforehand, and simmer for a few minutes, mixing well. At the end, add a bit more olive oil (off the heat).