There are few better ways to celebrate the earthy flavours of mushroom than with a generous dose of butter, garlic and fresh herbs.
300g linguine or spaghetti
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 half 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.