I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
Finely chop the garlic, shallots and parsley, and pick the leaves of thyme from the sprigs.
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Remove the stems of the mushrooms and slice the ones that need to be sliced and gently pull apart those that can be pulled apart.
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Heat a pan over high heat and add the olive oil and butter. Add the mushroom and cook them, undisturbed, until they start to brown.
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After the mushrooms are golden and caramelized, add the shallots, garlic, and thyme and cook for 1-2 minutes.
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Add the chicken broth and let it simmer until it reduces completely and the pan is dry.
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In the meantime, add the pasta to boiling water and cook until al dente.
When the pan is dry from the reduced broth, add the sherry vinegar and let it reduce completely.
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Add the cream and let it simmer until is starts to reduce and thicken a bit. Season with salt and pepper.
Transfer the pasta straight from the pasta water to the pan of mushroom sauce and add a ladle or two of pasta cooking water. Toss to combine.
Toss everything well to combine and garnish with freshly chopped parsley and ENJOY!