Pasta with Sauteed Mushrooms and Thyme | America's Test Kitchen

Name: Pasta with Sauteed Mushrooms and Thyme | America's Test Kitchen
Ingredients: table salt; 1 pound farfalle pasta, or campanelle; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 3–4 large shallots , chopped fine (about 1 cup); 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon); 10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick; 10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick; 1 tablespoon minced fresh thyme leaves , plus 1 additional teaspoon; 1 1/4 cups low-sodium chicken broth or vegetable broth; 1/2 cup heavy cream; 1 tablespoon lemon juice from 1 lemon; Ground black pepper; 2 ounces grated Parmesan cheese (1 cup); 2 tablespoons minced fresh parsley leaves

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Pasta with mushrooms can be watery and tasteless. Thirty pounds of mushrooms later, we discovered a simple technique to produce a woodsy, creamy sauce quickly.

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Ingredients

table salt
1 pound farfalle pasta, or campanelle
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3–4 large shallots , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1 tablespoon minced fresh thyme leaves , plus 1 additional teaspoon
1 1/4 cups low-sodium chicken broth or vegetable broth
1/2 cup heavy cream
1 tablespoon lemon juice from 1 lemon
Ground black pepper
2 ounces grated Parmesan cheese (1 cup)
2 tablespoons minced fresh parsley leaves