Autumn pasta with wild mushrooms, nutty brown butter, herbs, and parmesan for cozy, gourmet flavor.
# What you'll need:
→ Pasta
01 - 14 oz dried pappardelle or tagliatelle
→ Wild Mushrooms
02 - 1.1 lbs mixed wild mushrooms (such as chanterelle, cremini, shiitake, oyster), cleaned and sliced
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
→ Brown Butter Sauce
05 - ⅓ cup unsalted butter
06 - 2 cloves garlic, finely sliced
07 - 1 small shallot, finely diced
08 - 1 tablespoon fresh thyme leaves
09 - 1 tablespoon fresh sage leaves, chopped
10 - ¼ cup dry white wine (optional)
11 - Salt and freshly ground black pepper, to taste
→ To Serve
12 - ½ cup freshly grated parmesan cheese
13 - 2 tablespoons chopped fresh parsley
14 - Zest of 1 lemon
# Method:
01 - Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
02 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high. Add mushrooms and sauté until golden and liquid has evaporated, about 7–8 minutes. Season with salt and pepper, then remove mushrooms and set aside.
03 - In the same skillet, melt ⅓ cup butter over medium heat, swirling until foaming and deep golden brown with a nutty aroma, approximately 3–4 minutes.
04 - Add garlic, shallot, thyme, and sage to the brown butter, cooking for 1 minute until fragrant.
05 - If desired, pour in the white wine and simmer for 1–2 minutes until slightly reduced.
06 - Return sautéed mushrooms to the skillet and stir to coat with sauce.
07 - Add drained pasta and a splash of reserved pasta water to the skillet. Toss to combine, adding pasta water as needed for a silky consistency.
08 - Remove from heat, stir in half the parmesan and parsley, and adjust seasoning with salt, pepper, and lemon zest.
09 - Plate immediately, garnishing with remaining parmesan and parsley.
