Ingredients Jump to Instructions ↓

  1. 1 pound tagliatelle pasta Kosher salt and freshly ground black pepper

  2. 1/4 cup extra-virgin olive oil

  3. 1/2 medium yellow onion, finely diced

  4. 2 cloves garlic, minced

  5. 1 pound assorted wild mushrooms (shiitakes, creminis, oyster, porcinis, chanterelles), washed and sliced

  6. 3 sprigs fresh thyme, leaves picked

  7. 1 1/2 cups heavy cream Fresh flat-leaf parsley, roughly chopped for garnish

Instructions Jump to Ingredients ↑

  1. Set a large saute pan over high heat. Add olive oil and when hot, add onion and garlic. Saute until onions are just translucent then add mushrooms. Cook over high heat with minimal stirring until golden brown and crispy around the edges - 3-4 minutes. Add thyme leaves and allow them to toast and become fragrant. Season with salt and pepper then add cream. Bring to a boil then reduce heat and simmer for 5 minutes until it is slightly thickened and coats the back of a spoon.


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