Pappardelle with oyster mushrooms and thyme

Ingredients for 2 servings:

• 250 g pappardelle
• 300 g king oyster mushrooms (approx. 4 large)
• 1 small onion(s)
• 1 large garlic clove(s)
• 3 tbsp olive oil
• ½ dl sherry
• 4 sprigs of thyme
• 1 ½ dl cream
• 1 tbsp cream (truffle cream – Crema di Tartufo)
• e.g. salt and pepper
• e.g. lemon juice
• e.g. Parmesan, shaved into shavings

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the mushrooms lengthwise into thin slices. Chop the onion and garlic, and pluck the thyme leaves from the sprigs. Cook the pappardelle al dente. Heat olive oil in a frying pan, briefly sauté the onion, add the mushrooms, and sauté for about 2 minutes. Then add the garlic and continue sautéing over medium heat for about 8-10 minutes. Just before the end, add the thyme. Deglaze with the sherry and reduce briefly. Pour in the cream, stir in the truffle cream, and season with salt, pepper, and a little lemon juice. Briefly stir in the pappardelle and serve, garnished with freshly shaved Parmesan cheese, if desired.