Wild Mushroom Fettuccine

Total time: 15 minutes (60 minutes if making fresh pasta)

Serves 2

Ingredients:

• 9 oz Fettuccine

• 11 oz wild mushrooms, roughly torn

• 3 garlic cloves, minced

• 1 shallot, thinly sliced

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 tbsp balsamic vinegar

• 1 tsp each: dried thyme, sage, smoked paprika, chili flakes salt and black pepper

• Burrata, for serving

• Toasted pine nuts, for serving

• Fresh thyme, for serving

Directions:

1. Cook pasta in generously salted water until al dente. Then drain.

2. Heat a large skillet over high heat. Add the mushrooms. Fry for 6-8 minutes. The mushrooms will start to release moisture, after this, add olive oil and spices. The mushrooms will start to brown, now add the balsamic vinegar and butter. Cook until the butter is melted, stirring frequently.

3. Add garlic and shallot, sauté until fragrant, for 2 minutes.

4. Toss with fettucine and serve with burrata, pine nuts and fresh thyme. Enjoy!