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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.
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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.
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Remove the mushrooms to a bowl.
This is the point where my husband tries to eat all the mushrooms...
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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.
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Add mushrooms, cheese, parlsey and pasta back the the chicken broth mixture in the skillet.
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Stir together over low heat for about 2 minutes, until the cheese melts and most of the liquid is absorbed.
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PRINTABLE RECIPE
2 comments:
This sounds soooo good! Thank you for sharing your recipes with us!
Cheers~Ivy
Gotta love those ATK recipes! As a huge pasta fan, this looks delish!
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