Creamy Mushroom Pasta

Instructions

1. Prepare the mushrooms
   Clean the mushrooms with a damp paper towel. Slice them evenly, keeping different varieties separate as they may have different cooking times. If using shiitake, remove and discard the stems.
2. Sauté the mushrooms
   Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Add mushrooms in batches, being careful not to overcrowd the pan. Cook until golden brown and caramelized, about 5-7 minutes per batch. Season with salt and pepper. Transfer to a plate and set aside.
3. Create the base sauce
   In the same skillet, add remaining tablespoon of butter. Add diced shallot and cook until translucent, about 2 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan. Reduce wine by half.
4. Cook the pasta
   Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
5. Finish the sauce
   Add heavy cream, broth, and porcini powder (if using) to the skillet. Bring to a simmer and cook for 3-4 minutes until slightly thickened. Return the mushrooms to the pan, add thyme leaves, and stir to combine. Reduce heat to low.
6. Combine pasta and sauce
   Add the drained pasta directly to the sauce and toss to coat evenly. Add Parmesan cheese and stir until melted and incorporated. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
7. Finish and serve
   Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with additional grated Parmesan cheese, fresh thyme leaves, and a crack of black pepper.