Quick Mushroom Pasta Sauce with Burnt Butter

Buy or find
Mushrooms, mixed, 500g
Garlic Powder, 1/2 tsp
Lemon, 1, juice and zest
Thyme leaves, dried, 1 tsp
Fettuccine
Unsalted Butter, 150g
Unsalted butter and olive oil for frying

Do
Fry mushrooms in some butter and oil over medium high heat until well cooked.
Remove from heat.
Heat unsalted butter in small saucepan over medium heat until it starts to brown and the milk solids begin to be visible.
Add garlic powder and thyme to mushrooms off heat, stir to combine.
Add lemon juice and zest.
Season mushroom to taste.
Mix cooked fettuccine with mushrooms and drizzle with burnt butter.

The mixed mushrooms without the burnt butter can be used as a pancake filling with sour cream and grated cheddar or mersey valley cheese. Also good with dried chili flakes.