# What You’ll Need:
→ 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
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While pasta cooks, heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown and liquid has evaporated, about 7 to 8 minutes. Season with salt and pepper. Remove mushrooms from skillet and set aside.
03 - In the same skillet, melt 1/3 cup butter over medium heat. Cook, swirling occasionally, until butter foams and turns deep golden brown with a nutty aroma, about 3 to 4 minutes.
04 - Add garlic, shallot, thyme, and sage to brown butter. Fry gently for 1 minute until aromatic.
05 - Pour in white wine if using, and simmer for 1 to 2 minutes until reduced slightly.
06 - Return mushrooms to skillet. Toss to coat in brown butter sauce.
07 - Add cooked pasta and a splash of reserved pasta water to skillet. Toss well to combine, adding more pasta water as needed for a silky sauce.
08 - Remove from heat. Stir in half the parmesan and parsley. Adjust seasoning with salt, pepper, and lemon zest.
09 - Serve immediately, garnished with the remaining parmesan and parsley.
