- Todd English born (1960)
Easy and Elegant Lemony Wild Mushroom Pasta
- Salt and pepper, to taste
- 8 Ounces fettuccine
- 2 Tablespoons olive oil
- 12 Ounces mixed mushrooms, such as cremini, shiitake, pom pom, yellow oyster, and enoki, sliced, torn, or chopped
- 2 small cloves garlic, chopped finely
- Juice of 1 lemon
- 1 Teaspoon fresh thyme leaves
- 1/4 Cup grated Parmesan, plus more for serving
A quick sauté of mixed mushrooms, tossed with garlic, lemon juice, and thyme, and thickened with Parmesan and pasta water is the basis for this easy pasta dish, perfect for busy weeknights when you've got to juggle cooking with taking care of the kids.
Bring a large pot of salted water to a boil, and add the fettuccine.
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. When it shimmers, add the heartier mushrooms (such as the cremini and shiitake) and season with salt and pepper, to taste. Cook undisturbed for 3-4 minutes, then stir once and cook for 3 more minutes.
Add the garlic and cook, stirring, for about 1 minute, then add the remaining mushrooms and cook for 30 more seconds. Add the lemon juice and thyme and reduce the heat to very low (you don’t want those delicate mushrooms to overcook).
The pasta should be just about ready. Before draining, reserve 1 cup of the starchy cooking water. Once drained, add the pasta to the skillet and top with the Parmesan. Stir and add enough reserved cooking water to fully moisten the pan. Increase the heat to medium and cook until the dish takes on a saucy consistency, for 1-2 more minutes. Serve topped with more Parmesan.