PASTA WITH MIXED MUSHROOMS AND THYME

Pasta with Mixed Mushrooms and Thyme image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 10

Previous Next

Coarse salt and ground pepper
12 ounces gemelli or other short twisted pasta
1 ounce dried porcini mushrooms (about 1 cup), rinsed in cold water
4 tablespoons butter
1 shallot, minced
1/2 cup dry white wine, such as Sauvignon Blanc
10 ounces button mushrooms, trimmed and thinly sliced
8 ounces shiitake mushrooms, stemmed and thinly sliced
1 tablespoon fresh thyme, chopped
1/4 cup grated Parmesan, plus more for serving

Steps:

In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot. Set aside. While pasta is cooking, in a small bowl, soak porcini in 1 1/2 cups hot water until tender, at least 15 minutes.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add shallot; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 3 to 4 minutes. Add wine; cook until almost evaporated, 3 to 5 minutes.
Add button and shiitake mushrooms. Cook over medium-high heat, stirring occasionally, until mushrooms are tender and begin to brown, 6 to 8 minutes.
Add porcini and their soaking liquid (leaving any grit at the bottom of the bowl) and thyme to skillet. Cook, stirring occasionally, until liquid reduces by half, 2 to 4 minutes. Transfer porcini mixture to pot with pasta. Add Parmesan and remaining butter, and toss to combine. Season with salt and pepper, and serve with more Parmesan.

Nutrition Facts : Calories 515 g, Fat 15 g, Fiber 5 g, Protein 20 g