Save This Recipe: @gatherandfeast's Mushroom & Thyme Pappardelle ✨🍄
Is there any better dish to serve guests than a warming bowl of carbs? Universally loved by all, pasta is a true crowd pleaser even the most novice of cooks can whip up.
Silky, wide ribbons of pasta meet buttery, in-season mushrooms in this heavenly dish. Fragranced with thyme, it's a rich and decadent option that will please meat-lovers and vegetarians alike.
Ingredients:
40g butter
2 tbs extra virgin olive oil
6 large pine mushrooms (or portobello), thinly sliced
15 small to medium-sized Swiss brown mushrooms, thinly sliced
½ tsp sea salt
5 cloves garlic, finely crushed or grated
3 tbs fresh thyme leaves
½ cup white wine
250g pappardelle or tagliatelle
Small handful of fresh parsley, finely chopped for serving
Method:
🍄 In a medium saucepan, heat half the butter, olive oil, mushrooms, salt, and thyme on medium to high heat.
🍄 The mushrooms will soften and water from the mushrooms may form in the pan. Keep sautéing until the water has completely evaporated and the mushrooms are golden and crisp.
🍄 Turn the heat down to low, add the finely crushed garlic to the mushrooms, and sauté for a minute or so.
🍄 Add the white wine and turn the heat back up and simmer for 1-2 minutes. Add the remaining 20g butter and stir until melted and the sauce is glossy.
🍄 Meanwhile, cook the pasta as per the packet instructions in plenty of salted water. Reserve at least 1 cup of the pasta water before draining.
Once cooked, add the drained pasta to the pan with the mushrooms and a few tbs of the reserved pasta water, then stir to combine.
🍄 Taste for salt and add as required. Serve immediately with some finely chopped parsley and freshly cracked black pepper.