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PREPARE MUSHROOMS
Using a damp paper towel, brush all dirt from
mushrooms. Cut away and discard any hard stems.
Chop into 1/4-inch slices or, if there are
larger mushrooms like portobello, cut into 1/4-
inch cubes.
COOK PASTA
Bring a large pot of water to a boil. Add 1/2
tablespoon of salt and the pasta.
Cook, stirring once or twice, for 1 minute less
than the suggested cooking time on the package.
The pasta will finish cooking when making the
sauce. Reserve 1/2 cup of the pasta cooking
water then drain pasta.
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Heat olive oil in a large, wide skillet over
medium heat. Add mushrooms and spread into one
layer. Cook, without moving, until browned on
one side, 3 to 5 minutes. Stir then cook
another 3 to 5 minutes or until mostly golden
brown on all sides.
To the mushrooms, add the butter, garlic,
thyme, lemon zest, and 1/4 teaspoon of salt.
Cook until the garlic is fragrant and the
butter absorbs into mushrooms, about 2 minutes.
Turn the heat to low and add the drained pasta,
1/4 cup parmesan, and 1/4 cup of the reserved
pasta water. Use tongs to toss the pasta,
cheese, and mushrooms around the pan for one
minute.
If the pasta looks dry, add a splash more pasta
water. If it seems wet, don’t worry, the pasta
absorbs some the extra moisture as it cools.
Taste then adjust seasoning with salt and/or
pepper. Stir in the lemon juice. Serve with
parmesan and fresh ground black pepper on top.
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