PASTA WITH SAUTEED MUSHROOMS AND THYME

This dish is all about the fresh thyme, which I am addicted to lately. It's super easy and delicious. The recipe states for optimum flavor use cremini and shiitake mushrooms; however, I ended up using white button mushrooms because that is what I had on hand and it still tasted great. Use vegetable broth in replacement of chicken broth for a vegetarian option.

Pasta With Sauteed Mushrooms and Thyme
Adapted From The Complete America's Test Kitchen TV Show Cookbook
Serves 4-6

1 pound farfalle pasta (bowtie)
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 (one minute short regular cooking time) according to directions.
Melt butter and olive oil in a large skillet over medium-high heat. Add the shallots and sautee until translucent, about 4 minutes. Add the garlic, cook until fragrant, about 30 seconds.

Add mushrooms and 1/2 teaspoon salt. Sautee until brown and cooked, about 7 minutes. Add the thyme and cook until fragrant, about 30 seconds.

Remove the mushrooms to a bowl.
This is the point where my husband tries to eat all the mushrooms...

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, parlsey 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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