Shawn's Shroomy Schpaghetti

Ingredients

• 1 cup chopped walnuts, toasted
• 1 tsp plus 1/4 cup extra virgin olive oil
• 2 cups sliced mushrooms, any variety
• 1 cup chopped onion
• 1 tsp good quality salt
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 4 cloves chopped garlic
• juice of half a fresh lemon
• 1 handful good quality spaghetti
• 1/2 cup julienned fresh herbs (I like parsley, sage, rosemary, and thyme)
• the zest from 1 whole lemon
• extra virgin olive oil and black pepper to finish

Instructions

1. Get started by drizzling 1 tsp of extra virgin olive oil in a non stick pan and saute 2 cups of sliced mushrooms - any variety - along with 1 cup of chopped onion over medium high heat. Saute just until the onions begin to lose their water and the onion grows soft.
2.  Add 1 tsp of good quality salt, 1 tsp dried thyme, and 1/2 tsp black pepper. 
3. Continue to saute for another 2 minutes and then add four cloves of chopped garlic. 
4. Saute another 2 minutes and add the juice of half a fresh lemon and 1/4 cup of extra virgin olive oil to the pan. 
5. Meanwhile, bring a large pot of water to boil and add a liberal amount of salt along with a handful of schapagetti. Boil 7 minutes until al dente and using tongs transfer the cooked pasta to the mushroom sauce. 
6. Mix well, add the toasted walnuts and a half cup of fresh herbs 
7. Plate and drizzle with additional extra virgin olive oil, sprinkle with lemon zest, and season with fresh cracked black pepper.