Herby Buttered Wild Mushroom Tagliatelle with Burrata

This herby buttered wild mushroom tagliatelle is pure comfort food: mushrooms cooked slowly in butter with a handful of fresh garden herbs until they are deeply golden and almost candy-like, then tossed with pasta, white wine and lemon. It is the kind of dish that feels like summer meeting autumn, and it is completely simple to make.

The inspiration came from two places: an overflowing late-summer herb garden full of basil, thyme, sage, rosemary and oregano, and a family Saturday night dinner of buttered noodles piled with fresh basil. This is a slightly dressed-up version of that meal, with caramelized golden mushrooms and lots of herbs. It may have more than three ingredients, but it is still incredibly easy.

The key is cooking the mushrooms slowly, undisturbed at first, until they caramelize and turn a deep golden brown. Then in go the herbs (a mix of fresh basil, thyme and sage), a little garlic and plenty of butter, cooked together until fragrant. A splash of white wine and lemon juice deglazes the pan, and the cooked pasta is tossed through to soak up the sauce. Finish each bowl with a spoonful of fresh burrata and a few shavings of Manchego. Stopping at one bowl is nearly impossible.

Ingredients

• 340 g (3/4 lb) tagliatelle or other long pasta
• 2 tablespoons extra-virgin olive oil
• 450 g (1 lb) mixed wild mushrooms (cremini, shiitake, oyster or chanterelle)
• Kosher salt and black pepper
• 85 g (6 tablespoons) butter
• 2 large garlic cloves, smashed
• 1 cup fresh basil, roughly chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 180 ml (3/4 cup) dry white wine
• 2 tablespoons fresh lemon juice
• 225 g (8 oz) burrata cheese
• 1/4 cup shaved Manchego cheese (or Parmesan)

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain.
2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil is shimmering, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes, or until golden, then stir and continue cooking until the mushrooms are caramelized, 3 to 5 minutes more. Reduce the heat to medium. Add the butter, garlic, half of the basil, the thyme and the sage. Cook, stirring occasionally, until the garlic is caramelized and fragrant, about 5 minutes.
3. Slowly pour in the wine, then the lemon juice, and bring to a simmer over medium heat. Add the pasta to the sauce and season with salt and pepper. Cook for 3 to 5 minutes, until heated through. Remove from the heat, stir in the remaining basil and discard the garlic cloves.
4. Divide the pasta among bowls and top each with torn burrata. Finish with shaved Manchego and a few extra herbs. Serve immediately.

Tips

• Do not stir the mushrooms too early; letting them sit in the hot pan is what gives them their deep golden color.
• Use whatever fresh herbs you have on hand; rosemary or oregano also work well.
• Serve with a glass of the same white wine you cooked with.

Nutrition

Calories: about 531 per serving