Looking for a comforting weeknight dinner, or an easy, quick dish you can serve to guests? Here's @gatherandfeast's recipe for mushroom and thyme pappardelle. ✨ To upgrade your meal, opt for fresh egg pasta from your local Italian grocer. If you can't find pappardelle, tagliatelle or fettuccine will work just fine. Serve alongside quality butter, sourdough, and a glass of merlot, and you have a feast that will comfort you through the cooler months. 💫
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
* 5 cloves garlic, finely crushed or grated
* 3 tbs fresh thyme leaves
* ½ cup white wine
* 250g pappardelle or tagliatelle
Method
In a medium saucepan, heat half the butter, olive oil, mushrooms, salt, and thyme on medium to high heat.
Saute until any water from the mushrooms has completely evaporated and they are golden and crisp.
Add the finely crushed garlic, and sauté for another minute or so until fragrant.
Add the white wine 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. 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.