Lemon-Thyme Mushroom Pappardelle | Quick Dinner

Bring a large pot of generously salted water to a boil for the pappardelle pasta. Clean the cremini mushrooms and slice them into thick wedges. Finely chop the shallots and garlic, grate the zest of the organic lemon, and squeeze its juice.

Heat the olive oil and butter in a large pan. Add the sliced cremini mushrooms and sauté over high heat for 4-5 minutes until they turn a beautiful golden brown. Add the finely chopped shallots, garlic, and fresh thyme leaves, then sauté for another 1-2 minutes until fragrant.

Pour the whipping cream and half of the grated lemon zest into the pan. Season with salt, freshly ground black pepper, and a little lemon juice. Simmer over low heat for 2-3 minutes until the silky sauce thickens slightly.