herby buttered wild mushroom tagliatelle pasta.

I don’t know if it’s a bad thing, but I am in comfort food mode and this herby buttered wild mushroom tagliatelle pasta is about as comforting as it gets.
Although, who am I trying to kid? Aren’t I always in comfort food mode? Even my salads are about as comforting as a salad could be. Sorry not sorry.
With fall creeping in I’m feeling like the comforting recipes are probably a good thing. Going with it…and trust me you’ll want to go with it too, because this pasta is rather life changing. Kind of a bold thing to say, but it’s totally true. Hello to slowly cooked wild mushrooms with butter and all my garden herbs. It’s summer meets fall and I’m loving it.

herby buttered wild mushroom tagliatelle pasta.

INGREDIENTS
  • 3/4 pound tagliatelle or other long cut pasta
  • 2 tablespoons extra virgin olive oil
  • 1 pound mixed wild mushrooms
  • kosher salt and pepper
  • 6 tablespoons butter
  • 2 cloves garlic cloves, smashed
  • 1 cup fresh basil, roughly chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh chopped sage
  • 3/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 8 ounces burrata cheese
  • 1/4 cup shaved manchego cheese

INSTRUCTIONS
  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain. 
  • Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms are caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, garlic, half of the basil, the thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. 
  • Slowly add the wine and then the lemon juice and bring to a simmer over medium heat. Stir the pasta into the sauce and season with salt and pepper. Cook for 3-5 minutes until warmed through. Divide among bowls and break the burrata over top each bowl. Top with manchego and herbs for garnish. Serve immediately.