This easy and delicious 30-minutes dish is something you’ll enjoy this evening!
Extra-virgin olive oil
French style breadcrumbs
½ cup, fresh
Black pepper, freshly ground
3 cloves, minced
8 oz., thinly sliced
Fresh parsley leaves
2 tbsp., chopped
- Take a large pot, add water and salt, add pasta and cook according to the package directions; drain.
- Add oil to a large skillet and heat it over a medium heat.
- Add breadcrumbs and cook for 3 to 5 minutes, stirring, until browned and toasted. Set aside.
- Add 1 tbsp. butter to a skillet and heat over a low heat until it starts to foam. Repeat with the rest of butter.
- Add garlic and cook, stirring frequently, for about 1 minute or until fragrant.
- Stir in mushrooms and thyme. Cook for about 3 to 5 minutes or until mushrooms are tender and browned, stirring. Season with salt and pepper.
- Top with the mushroom-butter mix, breadcrumbs, and parsley, and serve immediately.
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