Wild Mushroom Pasta | Julie Nolke

Julie's wild mushroom and garlic pasta is our new favorite comfort food!

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INGREDIENTS
3-4 cups of a selection of unique mushrooms: cremini, shiitake, porcini, portobello, oyster
Fresh whole pasta dough roughly cut into tagliatelle
¼ cup butter
3 cloves roasted garlic
1 teaspoon fresh thyme
Salt & pepper
1 teaspoon lemon zest
Fresh lemon juice
Thin slices of Parmesan

RECIPE
Start by boiling a large pot of salted water for the pasta.
Clean and trim any rough stalks of the mushrooms and set aside.

In a sauce pan on medium heat, add the butter, garlic and thyme. Sauté until fragrant. Add the mushrooms and salt and pepper and cook until the mushrooms are tender.

In the meantime, fold the fresh pasta over into a roll and then slice into 1-centimeter-thick strips. Sprinkle a little flour over the top and mix pasta around to ensure no pieces have stuck together.

Cook for 2-3 minutes in the water before pulling the cooked pasta out with tongs and adding it to the mushrooms. Finish with lemon zest and salt and pepper.

Serve on a large platter with thin slices of Parmesan and a squeeze of lemon juice.