Mushroom Pasta with Thyme and Brown Butter
Prep time: 25 minServes: 4
Pairs with
Chanterelles and brown butter in October — this is autumn's pasta. A medium-bodied white with texture or a light red with earthy notes.
Ingredients
- 400g pappardelle or tagliatelle
- 400g mixed mushrooms (chanterelles, porcini, button)
- 60g butter
- 3 garlic cloves, minced
- Fresh thyme
- 50g parmesan, grated
- Lemon juice
- Parsley
- Salt, black pepper
Method
- 11. Cook the pasta al dente. Reserve 200ml cooking water.
- 22. Melt the butter in a large pan until it foams and turns nutty brown. Add the mushrooms, cook on high heat 5 minutes without stirring too much.
- 33. Add garlic and thyme in the last minute.
- 44. Toss in the pasta and a splash of cooking water. Stir until glossy.
- 55. Finish with parmesan, lemon juice and parsley.