Bring a large pot of water to boil. Cook pasta according to package directions.
Meanwhile in a skillet, gently heat 2½ tablespoons olive oil with shallot for 2 minutes. Stir in mushrooms and sauté 2 more minutes over high heat. Add tomatoes, blister for 1 minute then add mushroom’s water and cream. Season with salt and pepper and bring to boil.
Drain pasta and toss with creamy sauce.
Garnish with remaining olive oil, cheese and chervil before serving.
