LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS

4 cups (8 oz.) sliced mushrooms

? cup good-quality olive oil

1 tbsp. flaky sea salt (such as Maldon) or 1½ tsp. table salt

1 small clove garlic, minced

1 lemon, zested and juiced

1 tsp. fresh thyme leaves

8 oz. linguine or other pasta shape

½ cup flat-leaf parsley, chopped (optional)

2 to 3 tbsp. freshly grated Parmesan

Freshly ground black pepper

Bring a large pot of salted water to boil. Slice the mushrooms and put them in a large serving bowl with the oil, salt, garlic, lemon juice and zest and thyme. Stir to coat the mushrooms, then let them stand while you cook the pasta.

Add the pasta to the boiling water and cooking according to package directions. Use tongs or a pasta fork to remove the cooked pasta from the water, draining loosely so there’s still a little water clinging to it. Drop it into the bowl with the mushrooms and toss together well.

Add the parsley (if using), cheese and pepper. Toss again and serve.

Makes 4 servings.

Adapted from Food52 and Nigella Express, by Nigella Lawson (Hyperion, 2007).

— Kathleen Purvis

The Charlotte Observer