Pasta With Mixed Mushrooms And Thyme

Pasta With Mixed Mushrooms And Thyme

Soaking dried porcini mushrooms in hot water softens them and creates an intense broth used for the pasta’s sauce.

Coarse salt and ground black pepper
12 ounces gemelli or other short, twisted pasta
1 ounce dried porcini mushrooms (about 1 cup), rinsed in cold water
4 tablespoons butter
1 shallot, minced
1/2 cup dry white wine, such as sauvignon blanc
10 ounces button mushrooms, trimmed and thinly sliced
8 ounces shiitake mushrooms, stemmed and thinly sliced
1 tablespoon fresh thyme, chopped
1/4 cup grated Parmesan cheese, plus more for serving

In a large pot of boiling salted water, cook pasta until al dente; drain and
return to pot. Set aside. While pasta is cooking, in a small bowl, soak
porcini mushrooms in 1 1/2 cups hot water until tender, at least 15 minutes.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add
shallot; season with salt and pepper. Cook, stirring occasionally, until
shallot begins to soften, 3 to 4 minutes. Add wine; cook until almost
evaporated, 3 to 5 minutes.

Add button and shiitake mushrooms. Cook over medium-high heat, stirring
occasionally, until mushrooms are tender and begin to brown, 6 to 8 minutes.

Add porcini mushrooms and their soaking liquid (leaving any grit at the
bottom of the bowl) and thyme to skillet. Cook until liquid reduces by half,
2 to 4 minutes. Transfer to pot with pasta. Add Parmesan and remaining
butter and toss. Season with salt and pepper and serve with more Parmesan.

Makes 4 servings,