Pasta With Sautéed Mushrooms and Thyme
Adapted From The Complete America's Test Kitchen TV Show Cookbook
Serves 4-6
1 pound farfalle pasta (bow tie)
2 Tablespoons Butter
2 Tablespoons olive oil
4 large shallots, minced
3 medium garlic cloves, minced
10 ounces shiitake mushrooms, cleaned, stems discarded, sliced 1/4 inch thick
10 ounces cremini mushrooms, cleaned, stems discarded, sliced 1/4 inch thick
1/2 teaspoon salt
1 Tablespoon plus 1 teaspoon minced fresh thyme leaves
1 1/4 cups low sodium chicken broth
1/2 cup heavy cream
1 Tablespoon juice from one lemon
Ground black pepper
1 cup fresh Parmesan cheese, grated
2 Tablespoons minced fresh parsley leaves
Cook pasta al dente according to directions.
Melt butter and olive oil in a large skillet over medium-high heat. Add the shallots and Sauté until translucent, about 4 minutes. Add the garlic, cook until fragrant, about 30 seconds. Add mushrooms and 1/2 teaspoon salt. Sauté until brown and cooked, about 7 minutes. Add the thyme and cook until fragrant, about 30 seconds. Remove the mushrooms to a bowl and set the skillet back on the heat and add the chicken broth. Bring to a boil. Scrape all the brown bits off the skillet. Take off the heat and add the cream and lemon juice. Season with salt and pepper.
Add mushrooms, cheese, parsley and pasta back the the chicken broth mixture in the skillet. Stir together over low heat for about 2 minutes, until the cheese melts and most of the liquid is absorbed.
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