Brown Butter Mushroom Pasta

• portions: 2 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

8 ounces spaghetti

1 tablespoon extra-virgin olive oil

1/2 cup fresh French style breadcrumbs

Kosher salt and freshly ground black pepper (to taste)

8 tablespoons unsalted butter

3 cloves garlic (minced)

8 ounces cremini mushrooms (thinly sliced)

4 sprigs fresh thyme

2 tablespoons chopped fresh parsley leaves

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until browned and toasted, about 3-5 minutes; season with salt and pepper, to taste. Set aside.

Melt butter in the skillet over low heat, 1 tablespoon at a time, until the butter starts to foam. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in mushrooms and thyme, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes; season with salt and pepper, to taste.

Serve pasta immediately, topped with mushroom-butter mixture and breadcrumbs, garnished with parsley, if desired.