Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Mixed Mushrooms and Thyme 3.6 (57) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 40 mins Servings: 4 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. Ingredients 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 ½ 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 ¼ cup grated Parmesan, plus more for serving Directions 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. Cook's Notes Soaking dried porcini mushrooms in hot water softens them and creates an intense broth used for the pasta's sauce. Find dried porcini in the international aisle of markets and gourmet stores. Print