• 6 tbsp. unsalted butter
• 2 lb. mixed mushrooms, such as chanterelles, cremini, oyster, and porcini, cut or torn into bite-size pieces
• 1 tbsp. roughly chopped thyme, plus more for garnish
• 6 cloves garlic, peeled and smashed • Kosher salt and freshly ground black pepper, to taste
• 1 lb. pappardelle
• 1 cup ricotta
• 1⁄2 cup toasted walnut pieces
• Honey, for drizzling (optional)


1. Melt butter in a 12” skillet over medium-high; working in batches, cook mushrooms, 1 tbsp. thyme, garlic, salt, and pepper until mushrooms are golden, 15 minutes. Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain pasta, reserving 1⁄2 cup water; add pasta, water, half the ricotta, the walnuts, salt, and pepper to skillet and toss to combine. Transfer to a serving platter and garnish with remaining ricotta and thyme. Drizzle with honey, if you like