2 tablespoons olive oil
250g field mushrooms, thickly sliced
250g Swiss brown mushrooms, halved
250g button mushrooms
1 leek, trimmed, thinly sliced
1 teaspoon fresh thyme leaves
2 garlic cloves, crushed
125ml (1/2 cup) white wine
300g sour cream, plus extra, to serve (optional)
400g dried curly fettuccine
Fresh continental parsley leaves, to serve
Heat 1 tablespoon oil in a large frying pan over high heat. Cook half the combined mushrooms, shaking the pan often, for 4-5 minutes or until golden (they should still be firm in the centre). Transfer to a plate. Repeat with the remaining 1 tablespoon oil and mushrooms. Set aside.
Return the pan to medium-low heat. Add the butter and heat until foaming. Add the leek and thyme. Cook, stirring often, for 4 minutes or until lightly golden. Add garlic and stir for 30 seconds or until aromatic. Add the wine and simmer for 2 minutes or until reduced. Stir in the sour cream. Season. Simmer for 2-3 minutes or until the mixture has thickened slightly. Return the mushrooms to the pan and cook for 2 minutes or until warmed through.
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and transfer to a large serving platter.
Pour mushroom mixture over pasta. Top with a dollop of extra sour cream, if you like. Sprinkle with parsley. Season with pepper.