Julie's wild mushroom and garlic pasta is our new favorite comfort food!Subscribe to Julie:INGREDIENTS3-4 cups of a selection of unique mushrooms: cremini, shiitake, porcini, portobello, oysterFresh whole pasta dough roughly cut into tagliatelle¼ cup butter3 cloves roasted garlic1 teaspoon fresh thymeSalt & pepper1 teaspoon lemon zestFresh lemon juiceThin slices of ParmesanRECIPEStart by boiling a large pot of salted water for the pasta.Clean and trim any rough stalks of the mushrooms and set aside.In a sauce pan on medium heat, add the butter, garlic and thyme. Sauté until fragrant. Add the mushrooms and salt and pepper and cook until the mushrooms are tender.In the meantime, fold the fresh pasta over into a roll and then slice into 1-centimeter-thick strips. Sprinkle a little flour over the top and mix pasta around to ensure no pieces have stuck together.Cook for 2-3 minutes in the water before pulling the cooked pasta out with tongs and adding it to the mushrooms. Finish with lemon zest and salt and pepper.Serve on a large platter with thin slices of Parmesan and a squeeze of lemon juice.