SERVES 4 TO 6
Vegetable broth can be substituted for the chicken broth to make this dish vegetarian. 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.
Table salt |
|
1 |
pound campanelle or farfalle |
2 |
tablespoons unsalted butter |
2 |
tablespoons extra-virgin olive oil |
4 |
large shallots, minced (about 1 cup) |
3 |
medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) |
10 |
ounces shiitake mushrooms, stems discarded, caps wiped clean and sliced ¼ inch thick |
10 |
ounces cremini mushrooms, wiped clean and sliced ¼ inch thick |
1 |
tablespoon plus 1 teaspoon minced fresh thyme leaves |
1¼ |
cups low-sodium chicken broth (see note) |
½ |
cup heavy cream |
1 |
tablespoon juice from 1 lemon |
Ground black pepper |
|
2 |
ounces Parmesan cheese, grated (about 1 cup) |
2 |
tablespoons minced fresh parsley leaves |
1. Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente. Reserve ½ cup of the cooking water then drain the pasta and return it to the pot.
2. Meanwhile, melt the butter with the oil over medium heat in a 12-inch 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 ½ teaspoon 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.
3. Add the chicken 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.
4. 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 as needed and serve immediately.