Pasta with Mushrooms

ingredients

table salt
1 pound farfalle pasta, or campanelle
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3–4 large shallots , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1 tablespoon minced fresh thyme leaves , plus 1 additional teaspoon
1 1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice from 1 lemon
Ground black pepper
2 ounces grated Parmesan cheese (1 cup)
2 tablespoons minced fresh parsley leaves

1
1. Bring 4 quarts water to rolling boil, covered, in stockpot; add 1-tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.
2
2. Meanwhile, heat butter and oil over medium heat in 12-inch skillet until foaming; add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Stir in thyme and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.
3
3. Add mushrooms, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.

Source: Marnie and Chris Kelley