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Wild Mushroom Pasta and Thyme Butter Sauce
This great recipe comes to us from Amy Holt of Peas Thank You. Visit her website and follow her on Instagram for more amazing content!
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Ingredients
- 2 Tbsp olive oil
- 3 Tbsp butter
- 2 tbsp fresh thyme
- 1 large shallot, minced
- 2 large garlic cloves, thinly sliced
- 1 Tbsp dijon mustard
- 3 c wild mushrooms, bite sized pieces
- pinch both salt and pepper
- 1/2 c stock (beef, chicken, or vegetable)
- 2 tsp brown sugar
- 3 Tbsp heavy cream
- 2 Tbsp fresh grated parmesan cheese, plus extra for serving
- 1/3 container dry long fusilli pasta
Instructions
Step 1
Heat a large pot with hot water and bring to a boil.
Step 2
Heat cast iron to medium/high heat. Add olive oil, butter and fresh time. Once melted and mixed together add minced shallot and sliced garlic cloves. Cook for 2-3 minutes until transparent and fragrant.
Step 3
Add the mushrooms, a pinch of both salt and pepper -leave alone in the pan for 3 minutes without touching (you want them to sear and brown). After 3 minutes add in dijon mustard and mix around to evenly coat.
Step 4
Pour in the stock and brown sugar, mix and allow everything to simmer for about 8-10 minutes.
Step 5
Meanwhile, add dry pasta to the boiling water and cook according to package directions (take out when al dente- pasta will continue to cook when added to the mushroom sauce).
Step 6
Once the liquid has cooked down and thickened up, turn the heat to low, add in the heavy cream and fresh grated parmesan cheese.
Step 7
Once pasta is al dente, drain (reserve ½ a cup of pasta water).
Step 8
Place al dente pasta into the mushroom sauce and mix well to combine. If pasta sauce is too thick, add 1 tbsp of reserved pasta water at a time to thin out.
Step 9
Garnish with fresh thyme and grated parmesan cheese.
Step 10
Enjoy!