Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Campanelle With Sauteed Mushrooms and Thyme Recipe
    Lost? Site Map

    Campanelle With Sauteed Mushrooms and Thyme

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    ratherbeswimmin''s Note:

    America's Test Kitchen

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat butter and oil in 12-inch skillet over medium heat until butter has melted.
    2. 2
      Add shallots and 1/2 teaspoon salt and cook until softened, about 4 minutes.
    3. 3
      Stir in garlic and cook until fragrant, about 30 seconds.
    4. 4
      Stir in shiitakes, increase heat to med-high and cook for 2 minutes.
    5. 5
      Stir in cremini mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes.
    6. 6
      Stir in thyme and cook 30 seconds.
    7. 7
      Transfer mixture to bowl and cover to keep warm.
    8. 8
      Add broth to now empty skillet and bring to a boil over high heat, scraping up any browned bits.
    9. 9
      Off heat, stir in cream and lemon juice.
    10. 10
      Season with salt and pepper to taste.
    11. 11
      Meanwhile, bring 4 quarts water to boil in a large pot.
    12. 12
      Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
    13. 13
      Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
    14. 14
      Add mushroom mixture, cream sauce, Parmesan, and parsley and cook over medium heat, tossing to combine, until pasta absorbs some sauce, 1-2 minutes.
    15. 15
      Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency; serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Campanelle With Sauteed Mushrooms and Thyme

    Serving Size: 1 (275 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 634.1
     
    Calories from Fat 183
    28%
    Total Fat 20.3 g
    31%
    Saturated Fat 9.6 g
    48%
    Cholesterol 45.6 mg
    15%
    Sodium 183.6 mg
    7%
    Total Carbohydrate 98.5 g
    32%
    Dietary Fiber 8.3 g
    33%
    Sugars 4.1 g
    16%
    Protein 21.1 g
    42%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites