Casarecce with mixed mushrooms

SERVES 4

500 gm casarecce pasta

600 gm mixed mushrooms, such as oyster, king brown, Swiss brown and enoki

150 gm butter

2 tablespoons extra-virgin olive oil

4 garlic cloves, very thinly sliced

¼ cup thyme, leaves picked, plus extra to serve

80 gm (1 cup) finely grated pecorino

1 Cook pasta in a large saucepan of salted boiling water until al dente. Drain, reserving 1 cup pasta water.

2 Meanwhile, thickly slice the large mushrooms, tear oyster mushrooms in half and enoki mushrooms into smaller clusters. 3 Heat butter and olive oil in the same saucepan over medium heat. Add the large mushrooms and cook, stirring occasionally, until tender (5 minutes). Add garlic, thyme and remaining mushrooms and cook, stirring occasionally, until golden and starting to crisp (5 minutes). Remove half of the mushrooms from the pan and set aside. Add reserved cooking water, pasta and 3/4 of the pecorino to the saucepan, season to taste and stir to combine.

4 Divide pasta among bowls. Top with reserved mushrooms, remaining pecorino and fresh thyme to serve.