Ashley Alexander's Mushroom & Thyme Pappardelle

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Gather & Feast founder Ashley Alexander shares her take on mushroom and thyme pappardelle.

Is there any better dish to serve guests than a warming bowl of carbs? Universally loved by all, pasta is a true crowd pleaser even the most novice of cooks can whip up.

Silky, wide ribbons of pasta meet buttery, in-season mushrooms in this heavenly autumn dish. Fragranced with thyme, it's a rich and decadent option that will please meat-lovers and vegetarians alike.

For an even tastier meal, opt for fresh egg pasta from your local Italian grocer. If you can't find pappardelle, tagliatelle or fettuccine will work just fine. Serve alongside quality butter, sourdough, and a glass of merlot, and you have a feast that will comfort you through the cooler months. 

Serves: 2-4

Time: 30 minutes

Ingredients

• 40g butter
• 2 tbs extra virgin olive oil
• 6 large pine mushrooms (or portobello), thinly sliced
• 15 small to medium-sized Swiss brown mushrooms, thinly sliced
• ½ tsp sea salt
• 5 cloves garlic, finely crushed or grated
• 3 tbs fresh thyme leaves
• ½ cup white wine
• 250g pappardelle or tagliatelle
• Small handful of fresh parsley, finely chopped for serving

Method

In a medium saucepan, heat half the butter, olive oil, mushrooms, salt, and thyme on medium to high heat.

The mushrooms will soften and water from the mushrooms may form in the pan. Keep sautéing until the water has completely evaporated and the mushrooms are golden and crisp.

Turn the heat down to low, add the finely crushed garlic to the mushrooms, and sauté for a minute or so.

Add the white wine and turn the heat back up and simmer for 1-2 minutes. Add the remaining 20g butter and stir until melted and the sauce is glossy.

Meanwhile, cook the pasta as per the packet instructions in plenty of salted water. Reserve at least 1 cup of the pasta water before draining.

Once cooked, add the drained pasta to the pan with the mushrooms and a few tbs of the reserved pasta water, then stir to combine.

Taste for salt and add as required. Serve immediately with some finely chopped parsley and freshly cracked black pepper.

Shop Ashley's look with our Olive tablecloth, Rust placemats, and Oatmeal napkins. 

For more from Ashley, follow her at @gatherandfeast