50 g butter
6 champignons mushrooms
a pinch of salt
6–8 sprigs of thyme (I used dried to get a stronger flavour)
grated pecorino cheese
150 g pasta
Slice the mushrooms thinly. Melt the better in a small sauce pan. Add the sliced mushrooms and a pinch of salt and strip in the thyme leaves. Simmer gently until the mushrooms are cooked.
Cook the pasta in a pan of boiling salted water according to the packet instructions. Mix with the mushroom thyme sauce. Finish with grated pecorino cheese! Enjoy!