Rustic mushroom, thyme & parmesan cream pasta
Ready in 30 minutes | Serves 4
1 batch pasta dough (see recipe on page 95) 2-3 Tbsp olive oil 2 shallots, finely sliced 2 cloves garlic, finely chopped 8-10 Swiss brown or small field mushrooms, sliced or diced 100g mixed wild mushrooms ¼ cup white wine 3-4 sprigs thyme 300ml cream 2-3 Tbsp finely grated parmesan, plus extra to serve 1
Roll out the pasta using a machine or a rolling pin and cut into fettuccine-style strips. Separate with floured hands and allow to dry slightly before cooking.
Heat the olive oil in a frying pan over medium heat and sauté the shallots and garlic until soft and fragrant.
Add the sliced mushrooms and then the wild mushrooms and cook for 2-3 minutes.
Add the wine and simmer until nearly evaporated. Pick the thyme leaves off the stalks; reserve some for a garnish and add the rest to the pan with the cream.
Sprinkle parmesan into pan, stir and simmer the sauce until creamy. Season to taste with salt and black pepper.
Meanwhile bring a large saucepan of water to the boil and salt well. Add the pasta strips and cook for 3-4 minutes until tender, then drain.
Toss the pasta with the mushroom sauce and serve garnished with remaining thyme and extra parmesan.