• 675 g Mushrooms cleaned and trimmed

  • 55 g Butter

  • 1 Splash Olive Oil

  • 2 Cloves Garlic minced

  • Salt & Pepper

  • 125 g stock

  • 1 handful finely grated parmigiano reggiano more for garnish

  • fresh Lemon Juice to taste (optional)

  • 3.5 tablespoons chopped fresh Dill or sage

  • 8 sheets 7.5x10 cm Pasta


  • 1.

    Cut the mushrooms into quarters or eighths, depending on their size.

  • 2.

    Melt the butter in a small saucepan.

  • 3.

    Pour 1 tablespoon of the butter into a sauté pan.

  • 4.

    Continue heating the remaining butter in the saucepan until it turns light brown.

  • 5.

    Remove from the heat, and reserve.

  • 6.

    Boil a large pot of water for the pasta.

  • 7.

    Add a splash of olive oil to the butter in sauté pan.

  • 8.

    Set the pan on high heat, and add the mushrooms, sautéing until slightly coloured, about 4 minutes.

  • 9.

    Add the garlic, season with salt and pepper, and continue cooking until the mushrooms are soft, about 4 minutes more.

  • 10.

    Pour over the stock and boil to reduce to 2 tablespoons, a matter of minutes. Stir in the cheese.

  • 11.

    Taste, check the seasonings, adding a squirt of lemon juice if you like.

  • 12.

    Stir in the dill and keep the mixture warm while you cook the pasta.

  • 13.

    Generously salt the pasta water once it's boiling.

  • 14.

    Add the pasta and cook al dente.

  • 15.

    Drain, then return the pasta to the pan, tossing with the reserved brown butter.

  • 16.

    Lay a sheet of pasta on each of four serving plates.

  • 17.

    Spoon the mushrooms onto the pasta.

  • 18.

    Top with a second pasta sheet.

  • 19.

    Drizzle over the brown butter.

  • 20.

    Garnish with a dill sprig, and serve immediately.

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