400g tagliatelle pasta
1 tablespoon olive oil
50g unsalted butter
3 eschalots, chopped
200g oyster mushrooms
200g button mushrooms, halved
200g swiss brown mushrooms, havled
1 tablespoon thyme leaves
1 cup (single or pouring) cream
1/2 cup chicken stock
finely grated parmesan cheese to serve
1. Cook the pasta in a large saucepan of salted boiling water for 10-12 mins or until al dente. Drain and keep warm.
2. Meanwhile, heat a large non-stick frying pan over medium heat. Add oil, butter and eschalots and cook for 2-3 mins or until soft. Then add mushrooms and thyme and cook for 5-6 mins.
3. Stir in the cream and stock and simmer for a further 5 mins or until the sauce is reduced and the mushrooms are tender.
4. Add the pasta and toss to combine. Top with parmesan to serve.