Nigella Lawson's Linguine with Lemon, Garlic, and Thyme Mushrooms

By Nigella Lawson

4 cups (8 ounces) finely sliced cremini or button mushrooms **I used a 10oz package or Cremini. I know I know. I'm a big spender.
1/3 cup extra-virgin olive oil
1 T Maldon or kosher salt or 1 1/2 teaspoons table salt **I used Pacific Sea Salt that I bought on a recent trip to Penzey's Spices (HEAVEN!)
1 small clove garlic, minced **I used some minced stuff form the fridge since I wasn't cooking this. Otherwise I'd have used my frozen DOROT stuff. That stuff is so so great!
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves **I grabbed some fresh stuff outta my garden.
1 pound linguine or other pasta shape
1 bunch fresh flat-leaf parsley, leaves chopped, to give 1/2 cup **I didn't have enough fresh, so mine was 1 part fresh to 2 parts dried.
2 to 3 T freshly grated Parmesan, to taste **Needed more.
Freshly ground black pepper
**I added a burrata to make this...more flavorful.

How To:

1- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, garlic, lemon juice and zest, and gorgeously scented thyme leaves. **SERIOUSLY. THESE are Nigella's words. Who couldn't love a recipe telling you to use GORGEOUSLY SCENTED THYME LEAVES??

2- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

3- Toss everything together well, and then add the parsley, cheese, and pepper before tossing again. Eat with joy in your heart.