Pasta with Mixed Mushrooms and Thyme
We used fresh buttons and shiitake as well as dried porcini. Any combo of fresh mushrooms will work, but always include the porcini for its flavorful soaking liquid.
- 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
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.