Mushroom And Thyme Cavatelli

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 350 g pasta (cavatelli recommended)
• 60 g butter
• 2 garlic cloves (crushed or minced)
• 4 tablespoons olive oil
• 8 large button mushrooms (cut into 5 pieces)
• 8 swiss brown mushrooms (cut into 5 pieces)
• 4 field mushrooms (cut into 8 - 10 wedges)
• 10 g porcini mushrooms (rehydrated in warm water for 20 minutes and sliced thinly)
• 1/2 cup dry wine
• 1/4 teaspoon sea salt (or to taste)
• 1/4 teaspoon cracked black pepper (or to taste)
• 3 teaspoons thyme leaves (fresh, chopped)
• 350 ml double cream
• 3 teaspoons lemon zest
• 1/2 cup parsley (chopped)
• 120 g parmesan cheese (shaved to serve)

Recipe

• 1 cook pasta as per packet directions (usually 10 to 15 minutes).
• 2 while pasta is cooking melt butter and oil in a large frypan/skillet.
• 3 saute the garlic for a minute and then add the mushrooms and saute for 5 minutes, adding wine as needed.
• 4 lightly salt and pepper at this stage, to assist with the flavours of the mushrooms leaching into your sauce.
• 5 add thyme and double cream, bringing the the sauce to a simmer and simmer for 5 minutes, stirring occassionally.
• 6 add lemon zest and any remaining wine and continue to simmer.
• 7 drain the pasta and add to the mushrooms with the parsley, mixing well to cover the pasta with the sauce.
• 8 this dish should be fairly wet, check for seasoning and adjust if required and serve immediately with shaved parmesan.