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1 cup Red Wine
1½ pounds Mixed Mushroom Caps
2 Tbsp. Olive Oil
2 Tbsp. fresh Mint, torn, for garnish
2 Tbsp. roughly chopped fresh Thyme
4 Tbsp. Butter, Oil or Ghee
4 large Egg Yolks (optional)
Chili Oil, for drizzling (store-bought or homemade)
Kosher Salt
freshly ground Black Pepper
¼ cup chopped flat-leaf Italian Parsley
¾ pounds long Pasta (or Zucchini noodles for Paleo diet)
- Bring a large pot of water to a boil.
- While the water comes to a boil, start the sauce: Heat the oil and 2 tablespoons of the butter, if using in a 12-inch skillet over medium heat. Add the mushrooms and thyme and sauté until they begin to cook down and become deeply browned, about 9 minutes. Season with salt and pepper.
- Add 2 tablespoons of the salt to the boiling water and return to a rolling boil. Add the pasta or zucchini noodles to the boiling water and cook until al dente according to package directions.
- While the pasta cooks, finish the sauce: Add the wine to the skillet and bring to a simmer. Cook until the liquid has nearly evaporated, about 5 minutes. Add the pasta directly to the skillet, stirring in the remaining 2 tablespoons butter, if using and the parsley, tossing to combine until the butter melts and the sauce is glossy. Add in ¼ cup of pasta water or more (up to 1 cup), as needed to loosen up the sauce.
- Quickly plate in bowls and gently place an egg yolk, if desired, on top of each dish. Garnish with the torn mint leaves and drizzle with the chili oil.
