Pasta with Sauteed Mushrooms and Thyme

Name: Pasta with Sauteed Mushrooms and Thyme
Yield: 4 as a main course, 6 to 8 as a side dish
Ingredients: , table salt; 1 pound, farfalle pasta, or campanelle; 2 tablespoons, unsalted butter; 2 tablespoons, extra-virgin olive oil; 3–4 , large shallots, chopped fine (about 1 cup); 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 10 ounces, shiitake mushrooms, stems discarded, caps wiped clean and sliced 1/4 inch thick; 10 ounces, cremini mushrooms, wiped clean and sliced 1/4 inch thick; 1 tablespoon, minced fresh thyme leaves, plus 1 additional teaspoon; 1 1/4 cups, low-sodium chicken broth or vegetable broth; 1/2 cup, heavy cream; 1 tablespoon, lemon juice from 1 lemon; , Ground black pepper; 2 ounces, grated Parmesan cheese (1 cup); 2 tablespoons, minced fresh parsley leaves

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Appears in Cook's Illustrated November/December 2003, America's Test Kitchen TV

Pasta with mushrooms can be watery and tasteless. Thirty pounds of mushrooms later, we discovered a simple technique to produce a woodsy, creamy sauce quickly.

SERVES4 as a main course, 6 to 8 as a side dish

TIME55 minutes

has video

WHY THIS RECIPE WORKS

For a weeknight pasta and mushrooms recipe with a woodsy, full flavor, we used a combination of mushrooms—cremini for their rich, meaty nature and shiitake for their hearty flavor and chewy texture. Cooking the mushrooms with salt released ...

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