Cooking for two: a creamy and flavorful mushroom sauce.
Ingredients:
- 2 tablespoon olive oil
- 3 shallots (minced)
- 4 ounces shiitake mushrooms (stemmed; sliced 1/4 inch thick)
- 6 ounces cremini mushrooms (sliced 1/4 inch thick)
- a pinch of salt
- 2 garlic cloves (minced)
- 1/2 teaspoon dried thyme
- 2/3 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1/2 lb campanelle (about 3 cups)
- 2 tablespoons grated cheese (Parmesan)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon limon juice
- blackpepper
Instructions:
- Heat olive oil over medium heat in a 10-inch skillet. Add the shallots and cook until softened, 2 to 3 minutes. Increase the heat to medium-high, stir in the shiitake mushrooms, and cook for 1 minute. Stir in the cremini mushrooms and salt, and cook until golden brown, about 6 minutes. Stir in the garlic and thyme, and cook until fragrant, about 30 seconds. Transfer the mushrooms to a bowl and cover to keep warm.
- Stir the broth into the skillet and bring to boil, scraping up any browned bits. Stir in the cream, bring to a simmer, and cook until the sauce has thickened slightly and reduced to about 2/3 cup, about 4 minutes.
- Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoon salt and 1 tablespoon salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
- Add the cooked mushrooms, sauce, Parmesan, parsley, and lemon juice to the pasta and toss to combine. Adjust the sauce consistency with the reserved cooking water as desired.
