Ingredients:

  • 1.5 lb mixed mushrooms (cremini, shiitake, oyster), sliced 1/4 inch thick
  • 3 large cloves garlic, minced
  • 1 medium shallot, finely diced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons flat-leaf parsley, chopped
  • 0.5 cup dry white wine
  • 0.5 cup starchy pasta cooking water
  • 0.5 cup half-and-half
  • 0.75 cup Parmigiano-Reggiano, freshly grated
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 lb long pasta (pappardelle or fettuccine)

Instructions:

  1. Bring a large pot of salted water to a boil for the pasta.
  2. Heat olive oil in a wide skillet over medium-high heat. Add mushrooms in a single layer and sear without stirring for 3 minutes until a deep brown crust develops.
  3. Add the butter and shallots to the skillet, sautéing until the shallots become translucent.
  4. Stir in the minced garlic and fresh thyme. Cook for 60 seconds until fragrant, ensuring the garlic does not burn.
  5. Pour in the white wine and use a wooden spoon to scrape the brown bits (fond) from the bottom of the pan. Let the wine reduce by half.
  6. While the wine reduces, cook the pasta for 2 minutes less than the package instructions (very al dente). Reserve 1 cup of pasta cooking water before draining.
  7. Lower the heat and add the pasta, 1/2 cup of reserved water, half-and-half, and grated Parmesan to the skillet. Toss vigorously until the sauce emulsifies and clings to the pasta. Garnish with fresh parsley.