Author Jane, adapted from "A Couple Cooks: 100 Recipes to Cook Together," by Sonja & Alex Overhiser
Ingredients
6oz. dried tagliatelle pastaI used Seggiano organic tagliatelle made in Italy, purchased at Whole Foods
2 +tablespoonsextra virgin olive oil (+ some to drizzle over finished pasta)
8oz. cremini mushrooms, destemmed, cleaned and sliced
4oz.shiitake mushrooms, destemmed, cleaned and cut in half or quartered depending on size
3/4teaspoon coarse sea saltI used Le Guérandais Fleur de Sel de Guérande, purchased on Amazon
1largegarlic clove, minced
1tablespoon fresh thyme leaves
1/4cupheavy cream
2oz.fresh fennel lavender goat cheese, crumbledYou can use plain fresh goat cheese or add a pinch of ground fennel seeds and dried organic lavender buds to plain goat cheese
freshly ground pepper
Parmesan cheese, fresh grated for serving
Instructions
Bring a large pot of water to a boil. Add a big pinch of salt and add the pasta, cooking according to the package directions. Reserve 1/2 cup of the pasta water.
While the water is coming to a boil and the pasta is cooking, in a large cast-iron skillet heat the olive oil over medium-high heat. Add the mushrooms and 1/2 teaspoon of salt and sauté for about 3 minutes, stirring occasionally. Lower the heat to medium and continue to sauté the mushrooms for another 4-5 minutes or until the mushrooms are tender.
Turn the heat to low, add the garlic and 2 teaspoons of thyme, stir to combine and cook for one minute. Add the cream and stir until the sauce has slightly thickened, remove from the heat.
Add the drained pasta to the mushrooms and stir in the goat cheese, 1/4 teaspoon of salt, and black pepper. Add a splash of the reserved pasta water to loosen the sauce if needed. Taste and adjust for seasoning. Serve with a drizzle of extra virgin olive oil, Parmesan cheese and remaining thyme leaves.