•  2½ tablespoons butter
•  1 clove garlic, crushed
•  2 teaspoons thyme leaves
•  750g mixed mushrooms, large ones halved
•  1¼ cups (310ml) beef stock
•  400g pappardelle
•  150g goat’s cheese, thinly sliced

  Heat a frying pan over high heat. Add the butter, garlic and thyme and cook for 30 seconds. Add the mushrooms and cook for 4 minutes or until well browned. Add the stock and simmer for 4 minutes or until the mushrooms are soft.

  Cook the pasta in a large saucepan of salted boiling water until al dente. Drain, toss with the mushrooms and place on serving plates. Top with the goat’s cheese and serve. Serves 4.