Gluten-free pasta with mixed mushrooms and thyme

Ingredients

For 1 serving

• Gluten-free pasta80 g
• Button mushrooms100 g
• Oyster mushrooms100 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Thymeto taste
• Parsleyto taste
• Saltto taste

In season: September – December

Method

1. Bring plenty of water to the boil for the pasta and salt it once it boils.
2. Meanwhile clean the mushrooms without soaking them: trim the earthy base of the button mushrooms, wipe them with damp kitchen paper and slice thinly; tear the oyster mushrooms into strips by hand; chop the parsley.
3. Heat the olive oil in a wide frying pan over high heat with the crushed garlic clove and the thyme, add the mushrooms and sauté for 7 minutes without stirring too often, until their liquid has gone and they are golden; salt only at the end so they brown rather than stew.
4. Add the gluten-free pasta to the water and cook for the time on the packet, stirring often, until al dente.
5. Drain it, keeping a small ladle of the cooking water, remove the garlic from the mushrooms and toss the pasta in the pan with a splash of water for a minute.
6. Turn off the heat and finish with the parsley.