Wild Mushroom Pasta and Thyme Butter Sauce
Featured Seedlings
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!