Pasta With Mushroom-Thyme Cream Sauce

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • **Rehydrate the porcini mushrooms while the mushrooms brown.
  • Bring large pot of water to boil (4 quarts water).
  • Meanwhile, melt butter in medium saucepan over med-high heat; add in white mushrooms and ¼ teaspoon salt; cook until browned, about 8 minutes.
  • While mushrooms cook, pureed rehydrateed porcini mushrooms, 1 cup reserved porcini liquid, half-and-half, soy sauce, thyme, and cornstarch in a blender until smooth, about 30 seconds.
  • Stir shallot into saucepan with mushrooms; cook until softened, about 2 minutes.
  • Stir in garlic; cook until fragrant, about 30 seconds.
  • Stir in sherry and cook until nearly evaporated, about 1 minute.
  • Briefly re-blend porcini mixture to dissolve cornstarch; then stir into saucepan and simmer until thickened, about 2 mintues.
  • Remove sauce from heat and season with salt and pepper to taste.
  • Add pasta and 1 tablespoon salt to boiling water; cook, stirring often, until al dente.
  • Reserve ½ cup pasta water, then drain pasta and return to pot.
  • Stir sauce into pasta and add reserved pasta water as needed to loosen sauce; serve immediately.
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