|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
This delicious recipe is adaptable to whatever wild mushrooms are at hand. This recipe can also be served over polenta in place of the pasta.
Cook the pasta.
Meanwhile, heat the butter and olive oil in a large sauté pan set over medium-high heat until the butter starts to foam. Add the shallots and a generous pinch of sea salt. Cook, stirring often, until the shallots have softened a bit.
Lower the heat to medium. Add the mushrooms, garlic and thyme, and stir well until the mushrooms are evenly coated with the oil and butter. Continue cooking until the mushrooms begin to soften and release their juices, about 5-8 minutes depending on the mushroom size and type.
Add the lemon zest and juice. Add salt and pepper to taste. Continue cooking for another 1-2 minutes until the flavors are well combined.