Wild Mushroom Pasta

Instructions

1. Prepare the mushrooms
   Clean the wild mushrooms with a damp paper towel. Avoid washing them directly as they absorb water. Trim the stems and slice into even pieces, keeping smaller mushrooms whole for visual appeal.
2. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
3. Sauté the mushrooms
   In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the mushrooms and cook without stirring for 2-3 minutes to allow them to brown. Then stir and continue cooking until golden, about 5-7 minutes total. Season with salt and pepper.
4. Build the sauce
   Reduce heat to medium. Add shallots and garlic to the mushrooms and cook until fragrant, about 2 minutes. Pour in the white wine and simmer until reduced by half, scraping up any browned bits from the bottom of the pan.
5. Finish the sauce
   Add the heavy cream, remaining tablespoon of butter, and nutmeg. Bring to a gentle simmer and cook until slightly thickened, about 3-4 minutes. Stir in the thyme leaves.
6. Combine with pasta
   Add the drained pasta to the sauce, along with a splash of reserved pasta water. Toss to coat evenly. If the sauce is too thick, add more pasta water a tablespoon at a time.
7. Add cheese and serve
   Remove from heat and stir in the grated Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper. Serve immediately in warm bowls, garnished with chopped parsley and additional Parmesan cheese.