Bavette with king oyster mushrooms and lemon cream

Ingredients for 2 servings:

• 150 g king oyster mushroom(s)
• 250 g pasta (bavette or spaghetti)
• 1 tsp thyme, dried or 1 tbsp fresh thyme
• 200 ml whipped cream
• 1 tsp lemon zest
• 1 tbsp butter
• 1 garlic clove(s)
• 2 tbsp Parmesan
• 2 tbsp parsley
• e.g. sea salt and pepper
• e.g. olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

with thyme, Italian can be simple

Cook the pasta according to the package instructions. At the same time, sear the king oyster mushrooms in olive oil with the garlic clove, which I’ll remove towards the end of the cooking process. I always use a fresh garlic clove; if using dried garlic, please sort it out carefully. Add pepper, but don’t add salt yet so that no liquid escapes. Add the dried thyme, adding the fresh one towards the end of the cooking process. Reduce the heat and add the tablespoon of butter for flavor. Pour in the cream, add the grated lemon zest, and let it reduce. Season with sea salt and pepper to taste. Add the Parmesan cheese to thicken the sauce a little. At the end, toss the pasta with the sauce. If there’s too little sauce, I always add a little coffee cream. I like a little more Parmesan cheese on top, but that’s a matter of taste.