Bavette with King Oyster Mushrooms and Lemon Cream

Summary

Ingredients

• 150 g kin oyster mushrooms
• 250 g pasta (bavette or spahetti)
• 1 teaspoon dried thyme or fresh thyme
• 200 ml whipped cream
• 1 teaspoon lemon zest
• 1 tablespoon butter
• 1 clove garlic
• 2 tablespoon parmesan
• 2 tablespoon parsley
• Sea salt and pepper
• Olive oil for frying

Print Recipe Pin Recipe

Instructions

1. Cook the pasta according to the instructions on the packet.
2. At the same time, fry the king oyster mushrooms in olive oil with the clove of garlic, which is removed again towards the end of the roasting process. I always take a fresh clove of garlic, if a dried one is used, please sort out well. Pepper, but do not salt it yet so that no liquid leaks out. Add the dried thyme, the fresh one at the end of the roasting process. Turn down the temperature and add the tablespoon of butter for the taste. Pour on the cream, add the grated lemon peel and let it boil down. Season to taste with sea salt and pepper. Add the parmesan to thicken the sauce a little.
3. At the end, mix the pasta with the sauce. If there is not enough sauce, I always add a little creamer.
4. I like some parmesan on top, but it`s a matter of taste.