MUSHROOM & LEMON THYME PASTA WITH BURNT BUTTER
SERVES 4 PREP + COOK 30 MINS
FIVE INGREDIENTS
500g casarecce pasta 600g mixed mushrooms (see tip) 4 cloves garlic ¼ cup fresh lemon thyme leaves 1 cup (80g) finely grated parmesan
STAPLES
salt and pepper 150g butter 2 tbsp extra-virgin olive oil
Cook pasta in a large saucepan of salted boiling water until almost tender. Drain, reserving 1 cup of cooking water.
Thickly slice large mushrooms (king browns and Swiss browns). Tear oyster mushrooms in half and separate enoki mushrooms into smaller clusters. Cut garlic into thin slices.
3 Heat butter in same saucepan over medium heat. Cook garlic, stirring, 1 min. Add Swiss brown mushrooms, season. Cook, stirring occasionally, 5 mins or until mushrooms soften. Add reserved cooking water, bring to the boil. Stir in all but 1 tsp of the lemon thyme and pasta. Remove from heat. Cover to keep warm.
4 Heat oil in a large frying pan over medium-high heat. Cook remaining mushrooms, turning occasionally, 4 mins or until golden and starting to crisp.
5 Stir three-quarters of the parmesan into pasta. Divide pasta among bowls. Serve topped with fried mushrooms, remaining parmesan and reserved thyme.