Girolle, garlic and thyme pasta recipe 30g butter 1 garlic clove, finely chopped ½ small bunch of thyme, leaves picked 400g girolles, dusted clean and torn in half A squeeze of lemon juice 500g spaghetti, linguine or tagliatelle Grated Parmesan, to serve Bring a pan of salted water to the boil and cook the pasta according to packet instructions. Place a large frying pan over a medium heat and melt the butter with a splash of oil. When the butter begins to sizzle, add the garlic and thyme and cook for a couple of minutes before turning the heat up to high, adding the mushrooms and seasoning well. Cook until the mushrooms have softened. Take off the heat, squeeze over a little lemon and add a good glug of oil. Drain the pasta, reserving some of the cooking water. Add the pasta to the mushroom pan, toss a couple of times to fold in the sauce and add a little pasta cooking water to loosen if necessary. Taste for seasoning, grate over a little Parmesan and serve.