Campanelle With Sauteed Mushrooms And Thyme Recipes

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CAMPANELLE WITH SAUTEED MUSHROOMS AND THYME



Campanelle With Sauteed Mushrooms and Thyme image

Make and share this Campanelle With Sauteed Mushrooms and Thyme recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 large shallots, minced
salt
pepper
3 garlic cloves, minced
10 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
10 ounces cremini mushrooms, trimmed and sliced 1/4 inch thick
4 teaspoons minced fresh thyme
1 1/4 cups low sodium chicken broth or 1 1/4 cups vegetable broth
1/2 cup heavy cream
1 tablespoon lemon juice
1 lb campanelle pasta
2 ounces parmesan cheese, grated (1 cup)
2 tablespoons minced fresh parsley

Steps:

  • Heat butter and oil in 12-inch skillet over medium heat until butter has melted.
  • Add shallots and 1/2 teaspoon salt and cook until softened, about 4 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in shiitakes, increase heat to med-high and cook for 2 minutes.
  • Stir in cremini mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes.
  • Stir in thyme and cook 30 seconds.
  • Transfer mixture to bowl and cover to keep warm.
  • Add broth to now empty skillet and bring to a boil over high heat, scraping up any browned bits.
  • Off heat, stir in cream and lemon juice.
  • Season with salt and pepper to taste.
  • Meanwhile, bring 4 quarts water to boil in a large pot.
  • Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
  • Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
  • Add mushroom mixture, cream sauce, Parmesan, and parsley and cook over medium heat, tossing to combine, until pasta absorbs some sauce, 1-2 minutes.
  • Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency; serve.

Nutrition Facts : Calories 510.4, Fat 20.1, SaturatedFat 9.6, Cholesterol 45.7, Sodium 181.8, Carbohydrate 66.1, Fiber 4, Sugar 4.2, Protein 17.7

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