A Very "Poplar" Brown Butter Pasta
8 oz. spaghetti
1 tbsp. olive oil
1/2 cup breadcrumbs
8 tbsp. unsalted butter
3 cloves garlic, minced
8 oz. sliced mushrooms, cremini and/or poplar
4 sprigs fresh thyme
2 tbsp. fresh parsley leaves, chopped, optional
Salt and pepper, to taste
Bring a large pot of salted water to a boil and cook spaghetti until al dente.
Heat olive oil in a large skillet over medium heat and add breadcrumbs once oil is hot.
Stir breadcrumbs until browned and toasted, about 3-5 minutes and then set aside.
Melt butter in the skillet over low heat.
Raise heat to medium and add garlic, stirring frequently until it smells delicious after a couple of minutes.
Stir in mushrooms and thyme, and cook, stirring occasionally, until mushrooms are tender and browned, about 3-5 minutes.
Add mushrooms to cooked pasta and top with breadcrumbs and parsley. Season to taste.