Creamy Mushroom Pasta

Bring a large pot of heavily salted water to a boil. Add the pasta and cook for roughly one minute less than the package directions (al dente). Reserve a cup of pasta water before draining.

While the pasta cooks, melt the butter with a splash of oil in a large saucepan over medium-high heat. The oil prevents the butter from burning while you sear the mushrooms.

Add the mushrooms in a single layer. Let them sit undisturbed for 2 minutes to develop a deep golden crust (the Maillard reaction) before stirring. Add the minced garlic and thyme during the last minute of sautéing.

Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up all the brown bits from the bottom—this is where the concentrated flavor lives. Simmer until the wine has reduced by half.

Lower the heat to medium. Stir in the vegetable stock, double cream, and parmesan. Season with a generous pinch of black pepper and a little salt. Simmer for 2–3 minutes until the sauce coats the back of a spoon.

Transfer the cooked pasta directly into the sauce. Toss vigorously, adding a splash of the reserved pasta water if needed to create a glossy, silk-like coating. Serve immediately with extra parmesan.