Wild Mushroom and Fennel Pappardelle

Bring a large stockpot of heavily salted water to a rolling boil. While heating, ensure mushrooms are cleaned (brushed, not washed) and torn into bite-sized pieces. Slice the fennel bulb thinly, removing the hard core.

In the large skillet, heat half the butter and half the olive oil over medium-high heat. Add the mushrooms in a single layer (work in batches if necessary) and sear without moving them for 2-3 minutes until golden brown, then toss and cook 2 more minutes. Remove mushrooms and set aside.

Reduce heat to medium. Add remaining butter and oil to the same pan. Add sliced fennel and shallots. Sauté for 6-8 minutes until the fennel is tender and beginning to caramelize. Add garlic and thyme, cooking for 1 minute until fragrant.

Deglaze the pan with white wine, scraping up any browned bits (fond) from the bottom. Allow the wine to reduce by half. Add vegetable stock and simmer for 2 minutes.

Add the pasta to the boiling water. Cook until 1 minute shy of al dente (about 1-2 minutes less than package instructions).

While pasta boils, pour heavy cream into the skillet with the fennel. Bring to a gentle simmer. Return the seared mushrooms to the pan. Simmer until slightly thickened.

Transfer the pasta directly from the water to the skillet using tongs (carrying over some pasta water is good). Add the grated parmesan and toss vigorously over low heat to emulsify the sauce. Add pasta water 1 tablespoon at a time if the sauce is too thick.

Remove from heat. Stir in lemon zest, a squeeze of lemon juice (approx 10ml), and chopped fennel fronds. Season with salt and generous black pepper to taste. Serve immediately.