Ingredients
For the mushrooms
- 500 g mushrooms (button, Swiss brown, or a mix), wiped clean and thickly sliced
- 3 tbsp olive oil
- 1 tsp sea salt
- ¼ tsp cracked black pepper
For the cream sauce
- 4 cloves garlic, minced
- 250 ml pure cream
- 125 ml vegetable stock
- 30 g butter
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 3 g Dijon mustard
- pinch of nutmeg
- sea salt
- cracked black pepper
To finish
- 400 g pasta (pappardelle, tagliatelle, or fettuccine)
- 40 g finely grated parmesan
- 2 tbsp fresh parsley, chopped
- zest of ½ lemon
Method
Prepare and cook
Bring a large saucepan of salted water to a rolling boil and cook the pasta according to packet directions. Reserve 200ml of pasta water before draining.
While the pasta cooks, heat 2 tbsp olive oil in a large frying pan over medium-high heat until it shimmers.
Working in batches if needed, add the mushroom slices in a single layer. Season with salt and pepper. Let them cook undisturbed for 3–4 minutes until the undersides turn deep golden, then stir and cook for another 3–4 minutes until caramelised on all sides. Transfer to a plate.
Make the sauce
Reduce heat to medium and add the remaining 1 tbsp olive oil and butter to the same pan.
Add the minced garlic and cook, stirring, for 1 minute until fragrant (don't let it brown).
Pour in the cream and stock, then add the thyme, mustard, and nutmeg. Stir well and simmer gently for 2 minutes until slightly thickened.
Return the mushrooms to the pan, stir through, and season with salt and pepper to taste.
Bring it together
Add the drained pasta to the sauce and toss gently to coat, adding pasta water a splash at a time until you reach a silky consistency (you want sauce that clings, not drowns).
Divide among bowls, top with parmesan, parsley, and a scattering of lemon zest. Serve immediately.
