Ingredients
- 350 grams dry pasta (cavatelli recommended)
- 60 grams butter
- 2 garlic cloves (crushed or minced)
- 4 tablespoons oil (olive oil)
- 8 large button mushrooms (cut into 5 pieces)
- 8 whole brown mushrooms (swiss, cut into 5 pieces)
- 4 whole mushrooms (field, cut into 8 - 10 wedges)
- 10 grams porcini mushrooms (rehydrated in warm water for 20 minutes and sliced thinly)
- 1/2 cup dry white wine
- 1/4 teaspoon sea salt (or to taste)
- 1/4 teaspoon cracked black pepper (or to taste)
- 3 teaspoons thyme leaves (fresh, chopped)
- 350 ml heavy (double cream)
- 3 teaspoons lemon zest
- 1/2 cup chopped parsley
- 120 grams parmesan cheese (shaved to serve)
How to Make
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Step 1: Cook pasta as per packet directions (usually 10 to 15 minutes).
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Step 2: While pasta is cooking melt butter and oil in a large frypan/skillet.
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Step 3: Saute the garlic for a minute and then add the mushrooms and saute for 5 minutes, adding white wine as needed.
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Step 4: Lightly salt and pepper at this stage, to assist with the flavours of the mushrooms leaching into your sauce.
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Step 5: Add thyme and double cream, bringing the the sauce to a simmer and simmer for 5 minutes, stirring occasionally.
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Step 6: Add lemon zest and any remaining wine and continue to simmer.
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Step 7: Drain the pasta and add to the mushrooms with the parsley, mixing well to cover the pasta with the sauce.
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Step 8: This dish should be fairly wet, check for seasoning and adjust if required and serve immediately with shaved parmesan.
We hope you enjoy this recipe!
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