Pasta With Sautéed Mushrooms And Thyme
Serves 4 as a main course or 6 to 8 as a side dish
So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini to the skillet. To make the dish vegetarian, substitute vegetable broth for chicken broth.
Salt
1 pound campanelle or farfalle pasta
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3-4 large shallots, chopped fine (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms, stems discarded, caps wiped clean and sliced ¼-inch thick
10 ounces cremini mushrooms, wiped clean and sliced ¼-inch thick
1 tablespoon plus 1 teaspoon minced fresh thyme leaves
1¼ cups low-sodium chicken or vegetable broth
½ cup heavy cream
1 tablespoon juice from 1 lemon
Ground black pepper
2 ounces finely grated Parmesan (1 cup)
2 tablespoons minced fresh parsley leaves
1. Bring 4 quarts water to rolling boil, covered, in stockpot; add 1-tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.
2. Meanwhile, heat butter and oil over medium heat in 12-inch skillet until foaming; add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
3. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes.
4. Add cremini mushrooms and ½ teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes.
5. Stir in thyme and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.
6. Add mushrooms, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.
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