In a skillet, brown the mushrooms and shallots in the butter. Season lightly with salt and pepper. Add the garlic and cook for 1 minute. Sprinkle with the flour and stir to combine. Add the veal stock and soy sauce. Bring to a boil while stirring and reduce by half. Adjust the seasoning. Keep warm, if necessary.
In a large pot of salted boiling water, cook the pasta until al dente. Drain.
Serve the sauce over the pasta and top with cultured cream.
Variation You can add the shredded meat of 1 duck leg confit to the mushroom sauce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.