Those mushrooms are called girolles but this recipe can actually be prepared with almost all kind of mushrooms. From the classic champignons de paris (button mushrooms to ceps or any mushroom you can find in your country).
To serve as a side dish, pasta and mushrooms together or separately, or as a complete light dish for a quick but tasty dinner, with a green salad for example.
Have fun playing pasta shapes, choose pasta a little complex shape so that they won’t flatten mushrooms in the dish. Here Italian Mafaldines.
For the toppings, choose according to your tastes or the products you have on hands: finely chopped parsley, grated parmesan cheese, roasted hazelnuts (a few minutes in the oven or in the pan)…
As for cream / crème fraîche, I choose to pour just a bit but not too much in order to give a smooth texture but you can opt for much more, you’ll then have a very creamy sauce, just as people from Brittany love.
From this basic mushroom preparation, you can imagine many other dishes, such as: a mushroom omelet by simply pouring beaten eggs over mushrooms, or serve with potatoes or chicken rather than pasta..