Pasta with Sauteed Mushrooms and Thyme

5 Jan

This is another gem from my new America’s Test Kitchen cookbook. It was fast enough for a weeknight meal and actually had a lot of flavor. I used a combination of button mushrooms and baby bellas because that’s all my grocery store had on hand. The leftovers from this meal went quick, a sure sign of a winner!

mushroom pasta

“Vegetable broth can be substituted for the chicken broth to make this dish vegetarian. If you add the pasta to the boiling water at the same time the cremini go into the skillet, the pasta and sauce will finish at the same time.”

SERVES 4 TO 6

  • Table salt
  • 1 pound campanelle or farfalle
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 4 large shallots, minced (about 1 cup)
  • 3 medium garlic cloves, minced or pressed through a 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 broth (see note)
  • ½ cup heavy cream
  • 1 tablespoon juice from 1 lemon
  • Ground black pepper
  • 2 ounces Parmesan cheese, grated (about 1 cup)
  • 2 tablespoons minced fresh parsley leaves

Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente. Reserve ½ cup of the cooking water then drain the pasta and return it to the pot.

Meanwhile, melt the butter with the oil over medium heat in a 12-inch skillet. Add the shallots and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Increase the heat to medium-high; add the shiitakes and cook, stirring occasionally, for 2 minutes. Add the cremini and ½ teaspoon salt; cook, stirring occasionally, until the moisture released by the mushrooms has evaporated and the mushrooms are golden brown, about 8 minutes. Add the thyme and cook until fragrant, about 30 seconds. Transfer the mushrooms to a bowl and set aside.

Add the chicken broth to the skillet and bring to a boil, scraping up the browned bits. Off the heat, stir in the cream and lemon juice and season with salt and pepper to taste.

Add the mushrooms, chicken broth mixture, cheese, and parsley to the pasta. Toss over medium-low heat until the cheese melts and the pasta absorbs most of the liquid, about 2 minutes. Adjust the consistency of the sauce with the reserved pasta cooking water as needed and serve immediately.

From: The Complete America’s Test Kitchen TV Show Cookbook 2001-2013
Advertisements

One Response to “Pasta with Sauteed Mushrooms and Thyme”

  1. Shawna {The Blue Muse} January 6, 2013 at 12:11 pm #

    Looks good!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: