# Components:
→ 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 - 1/3 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 - 1/4 cup dry white wine (optional)
11 - Salt and freshly ground black pepper, to taste
→ To Serve
12 - 1/2 cup freshly grated parmesan cheese
13 - 2 tablespoons chopped fresh parsley
14 - Zest of 1 lemon
# Directions:
01 - Fill a large pot with salted water and bring to a rolling boil. Add pasta and cook per package instructions until al dente. Reserve 1/2 cup pasta water and drain noodles.
02 - While pasta is cooking, heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 7 to 8 minutes until golden and all liquid evaporates. Season with salt and pepper, transfer mushrooms to a plate.
03 - In the same skillet, add 1/3 cup unsalted butter. Cook over medium heat, swirling, until the butter foams and turns deep golden brown with a nutty fragrance, about 3 to 4 minutes.
04 - Add garlic, shallot, thyme, and chopped sage to the browned butter. Sauté gently for 1 minute until aromatic.
05 - If desired, pour in 1/4 cup dry white wine, simmer for 1 to 2 minutes until slightly reduced.
06 - Add sautéed mushrooms to the skillet, tossing to coat evenly in brown butter sauce.
07 - Tip in the drained pasta and a splash of reserved pasta water. Toss ingredients together, adding more pasta water to achieve a silky sauce.
08 - Remove skillet from heat. Fold in half the parmesan and fresh parsley. Adjust seasoning with additional salt, pepper, and lemon zest to taste.
09 - Transfer pasta to plates or bowls, topping with remaining parmesan and parsley. Serve immediately.
