Sweet Potato "Pasta" with Wild Mushrooms and Brown Butter Sauce

Makes 3  and 1/2 cups

1      pound sweet potatoes, peeled
        (TIP: Fresh sweet potatoes
         spiralize best)
6      tablespoons unsalted butter,
         divided
2      sprigs thyme
1      garlic clove, peeled
4      ounces mixed wild mushrooms
         such as oyster, cremini/baby
         bella
½     teaspoon kosher salt, divided
½     cup water
¼     teaspoon freshly ground
        black pepper

Nutritional information per serving (about 1 cup):
Calories 343 (58% from fat) | carb. 60g | pro. 4g | fat 22g sat. fat 16g | chol. 60mg | sod. 448mg | calc. 48mg | fiber 5g

1. Trim sweet potatoes to fit into feed tube. Fit the Spiralizer with the Spaghetti Cut Disc. Process sweet potatoes on High. Reserve.
2. Put 2 tablespoons of the butter, thyme sprigs and garlic in a large skillet. Heat over medium-high heat until butter is hot and foamy, about 4 minutes. Add the mushrooms and 1/4 teaspoon of the salt; reduce heat to medium. Cook, stirring occasionally, until mushrooms are dark brown on both sides, about 10 minutes.
3. While the mushrooms are cooking, put the remaining butter in a small saucepan. Gently cook over medium heat until fully melted and golden brown in color, about 10 minutes. NOTE: Butter browns very quickly. Remove the pan from heat as soon as the butter becomes golden to avoid burning.
4. Once the mushrooms are browned, add the water and stir,scraping up the brown bits from the bottom of the pan.
Add the spiralized sweet potatoes to the pan with the mushrooms and spread into a single layer. Add the remaining salt and pepper. Cover, and cook until the sweet potatoes are just softened, about 3 minutes
Remove the pan from heat. Taste and adjust seasoning as desired. Serve immediately.