Fast Recipes

Casarecce with mixed mushrooms and thyme

A deceptively simple dish that goes above and beyond in the flavour stakes.
John Paul Urizar



1.Cook casarecce in a large saucepan of salted boiling water until al dente. Drain, reserving 1 cup pasta water.
2.Meanwhile, thickly slice the large mushrooms, tear oyster mushrooms in half and enoki mushrooms into smaller clusters.
3.Heat butter and olive oil in the same saucepan over medium heat. Add the large mushrooms and cook, stirring occasionally, until tender (5 minutes). Add garlic, thyme and remaining mushrooms and cook, stirring occasionally, until golden and starting to crisp (5 minutes). Remove half of the mushrooms from the pan and set aside. Add reserved cooking water, pasta and ¾ of the pecorino to the saucepan, season to taste and stir to combine.
4.Divide casarecce among bowls. Top with reserved mushrooms, remaining pecorino and fresh thyme to serve.

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