Foraged Mushroom Linguine with Brown Butter & Thyme
There is no better way to celebrate the mushroom flavour than with generous doses of organic butter, garlic, salt, pepper and fresh herbs.
(SERVES 2)
300g linguine OR spaghetti
100g butter
3 cloves of garlic, finely sliced
4 sprigs of thyme, plus extra to garnish
200g foraged mushrooms such as chanterelle, ceps or puffballs
Juice of ½ a lemon
sea salt and black pepper
Bring a pan of salted water to the boil and add the linguine. Cook the pasta in a pan with a little salt for 6-8 minutes or until al dente.
Whilst the pasta is cooking, place a large frying pan over a high heat. Add the BUTTER, garlic and thyme sprigs and fry for a minute or so until the butter has turned slightly golden and is foaming. Add the mushrooms to the pan and sauté for 2-3 minutes until they are evenly coated in the butter and just tender. Remove the stalks of thyme, add the lemon juice and a generous sprinkling of seasoning and toss together.
Drain the pasta and return to the pan, tossing through a generous glug of olive oil. Tip the mushroom and brown butter mixture into the pasta and toss together really well to evenly combine all of the ingredients.
Taste to check the seasoning and serve with our freshly grated single gloucester cheese or Parmesan and a sprinkling of chopped parsley.
