Campanelle With Sauteed Mushrooms and Thyme

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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