Bring a large pot of salted water to a boil for the tagliatelle.

Clean the oyster mushrooms with a damp cloth, slice them into thin strips, and set aside.

Wash and trim the fresh cherry tomatoes, cut them in half, and set aside.

In a skillet, heat the olive oil and finely chopped garlic. Sauté until fragrant, then add the oyster mushrooms. Season with salt and black pepper, and cook for about 10 minutes, stirring occasionally.

Pour in the white wine and let it evaporate. Add the cherry tomatoes to the skillet, season with more salt, black pepper, and finely chopped parsley. Cook for about 10 more minutes.

When the pasta is al dente, drain and add it to the skillet with the mushrooms. Add a little pasta cooking water and a drizzle of extra virgin olive oil, then toss everything together until well combined.

Serve the pasta topped with more finely chopped parsley and black pepper to taste.