This recipe serves 2.
Ingredients
200grs of pasta, I used tagliatelle
For the mushrooms:
1 ½ tablespoons of olive oil
1 tablespoon of butter
150grs of oyster mushroom or any that you like
2 sprigs of thyme
Pinch of salt
For the sauce:
1 tablespoon of olive oil
1 shallot, finely chopped
1 clove of garlic, minced
1/3 cup of white wine
150grs of creme fraiche
A good pinch of salt
Black pepper to taste
1/3 cup of the pasta water
For the breadcrumbs:
1 tablespoon of olive oil
1 large sprig of thyme, leaves only
1/3 cup of Panko
2 tablespoons of nutritional yeast
Pinch of onion powder
Pinch of garlic powder
Pinch of salt
Start by making your toasted breadcrumbs. Place the olive oil, thyme, panko, nutritional yeast, onion powder, garlic powder and salt in pan over medium heat. Cook while stirring until the panko is golden. Set aside.
For the mushrooms, depending on which mushroom you are using, cut them or shred them. I used Oyster mushrooms. I just shredded them to make them a bit smaller, but not too much.
Start cooking the pasta in salted water as instructed on the package. Reserve 1/3 of a cup of the pasta water to add to the sauce later on.
Place the butter and olive oil in a pan over medium heat. Once the butter has melted, add the mushrooms, thyme and a pinch of salt. Cook for a few minutes until the mushrooms are golden brown on both sides. Place them in a bowl. If you want, reserve some of them to decorate the plates. I also reserved the thyme sprigs.
In the same pan where you cooked the mushrooms, add one tablespoon of olive oil over medium heat. Add the shallots and garlic, and cook for about 1 minutes while stirring. Add the white wine and let it reduce for half a minute. Then add the crème fraiche and the reserved pasta water. Add the drained pasta, mushrooms, salt and pepper. Stir until everything is combined and the sauce has thickened. Taste if it needs any more salt or pepper.
Serve with the reserved mushrooms and thyme. Sprinkle with some of the toasted panko. Enjoy!
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