Pasta with Sautéed Mushrooms and Thyme

…HAPPY 1-YEAR “BLOGIVERSARY” TO ME!  That’s right, one year ago today, I began blogging.  It’s been quite an experience and I’m learning more with each post!

In honor of the big day, I decided to change the site up a bit.  I’m still tweaking so please bear with me.  If you can’t find something you used to be able to find, or if you have any suggestions, please let me know! I hope you like the new Thirty Seconds on High.

When I have reason to celebrate, I often like to fix a nice meal.  It may not be all that fancy to some, but to me it’s usually more complicated than the normal fare.  Or maybe it just takes more time or uses ingredients I don’t normally buy.  To use terms from the TV food people, maybe it’s more “sophisticated” or “elevated” in terms of flavor.  Regardless, this Pasta with Mushrooms and Thyme sounded fancy to me so I took the time to make it for a nice dinner and it was well worth the effort.

Pasta with Mushrooms and Thyme

 

 

Pasta with Sautéed Mushrooms and Thyme
from The Complete America’s Test Kitchen TV Show Cookbook 2001-2011

Ingredients
Table salt
1 lb campanelle or farfalle (bow-tie pasta)
2 T unsalted butter
2 T extra-virgin olive oil
4 large shallots, minced (about 1 c)
3 medium pressed garlic cloves, minced or pressed through a garlic press (about 1T)
10 oz shiitake mushrooms, stems discarded, caps wiped clean and sliced 1/4″ thick
10 oz cremini mushrooms, wiped clean and sliced 1/4″ thick
1 T plus 1 t minced fresh thyme leaves
1 1/4 c low-sodium chicken broth (can use vegetable broth if you want)
1/2 c heavy cream
1 T juice from a lemon
Ground black pepper
2 oz grated Parmesan cheese (about 1 c)
2 T minced fresh parsley leaves

What To Do
Bring 4 quarts of water to boil in a large pot.  Add 1 T salt and the pasta to the boiling water and cook, stirring often, until al dente.  Reserve 1/2 c of the cooking water then drain the pasta and return it to the pot.

Meanwhile, melt the butter with the oil over medium heat in a 12″ skillet.  Add the shallots and cook, stirring occasionally, until softened and translucent, about 4 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Increase the heat to medium-high; add the shiitakes and cook, stirring occasionally, for 2 minutes.  Add the cremini and 1/2 t salt; cook, stirring occasionally, until the moisture released by the mushrooms has evaporated and the mushrooms are golden brown, about 8 minutes.  Add the thyme and cook until fragrant, about 30 seconds.  Transfer the mushrooms to a bowl and set aside.

Add the chicken (or vegetable) broth to the skillet and bring to a boil, scraping up the browned bits.  Off the heat, stir in the cream and lemon juice and season with salt and pepper to taste.

Add the mushrooms, chicken broth mixture, cheese and parsley to the pasta.  Toss over medium-low heat until the cheese melts and the pasta absorbs most of the liquid, about 2 minutes.  Adjust the consistency of the sauce with the reserved pasta cooking water and serve immediately.

My Comments
Definitely prep all your ingredients before you start cooking! I think prep work took more time than actual cooking.

A note from the cookbook: If you add the pasta to the boiling water at the same time the cremini go into the skillet, the pasta and sauce will finish at the same time.

I garnished mine with more grated parmesan cheese and some fresh thyme.

 

This pasta dish was really really really really good! The leftovers were great too.  Totally worth the time and effort it took to make and it truly was more sophisticated and elevated than what I normally make.  I hope you try out this pasta dish the next time you want to kick things up a notch.  Whether you’re celebrating or just want a nice meal, I think you will be pleased.

Thank you all for reading Thirty Seconds on High.  Without you, I would not be celebrating today!

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3 thoughts on “Pasta with Sautéed Mushrooms and Thyme

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