This main course pasta is easy enough for a busy weeknight dinner but special enough to serve for a celebratory meal. Lobster mushrooms add a nice pop of color but Chanterelles would work equally well.
- 2 large Lobster mushrooms, sliced
- 3-4 tablespoons extra virgin olive oil
- 1 shallot, finely chopped
- 4 garlic cloves, chopped
- 1 cup chicken or vegetable stock
- 1/2 teaspoon crushed red pepper
- 2-3 sprigs fresh thyme
- 2 tablespoons cold butter
- 1/2 pound fresh or dried tagliatelle
- 2 balls of burrata
- 4 tablespoons chopped parsley
- Freshly ground black pepper
- Kosher salt
Clean mushrooms using a dry vegetable brush to remove any surface dirt. Slice lengthwise, preserving mushroom shape as much as possible. In a large, non-stick pan, heat 1 tablespoon of olive oil over high heat. Add mushrooms in a single layer, season with salt, and sauté, turning occasionally until the edges start to brown. Transfer mushrooms to a plate and reserve.
In the same pan, add 2 tablespoons of olive oil and sauté shallots over medium heat until translucent. Add garlic and cook until softened. Add stock, thyme, and crushed red pepper. Bring sauce to a boil, then reduce heat to low. Add butter and stir until melted. Season to taste with salt and black pepper. Add reserved mushrooms.
Meanwhile, in a pot of salted boiling water, cook tagliatelle until al dente. Reserve 1/2 cup of the pasta cooking water, then drain well.
Combine pasta with reserved mushrooms in sauce and toss over low heat until evenly coated. If pasta seems a little dry, add some of the reserved pasta cooking water. Adjust seasoning if necessary. Discard thyme sprigs and transfer pasta to individual shallow serving bowls. Arrange one ball of burrata, split in half and drizzled with a little extra virgin olive oil, in each bowl. Top with chopped parsley and freshly ground black pepper.
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