3 Garlic Cloves [minced]
1 medium Shallot [minced
4 oz Morel Mushrooms [bite sized, washed]
2 medium Zucchini [1/2″ thick slices]
2 Tbs Butter
1 Tbs Extra Virgin Olive Oil
2 servings Linguine [dried, cooked until al dente in salted water]
1/2 tsp Fresh Thyme Leaves
Salt + Freshly Ground Black Pepper
Melt 1-1/2 Tbs butter in a large saute pan over medium heat. Saute shallots + garlic for several minutes till wilted + fragrant. Add mushrooms + zucchini. Saute until zucchini are tender, just over 10 minutes. Stir in pasta, thyme + remaining 1/2 Tbs butter. Season to taste with plenty of black pepper.
Serves 2.