Get into that old-timey civic spirit today and go meatless! You won't miss the meat in this pasta recipe from KCET's America's Test Kitchen -- Mushrooms have been called "meat for vegetarians," after all. Enjoy!
Pasta with Mushrooms and Thyme
Serves about 5
1 pound farfalle pasta
2 Tablespoons butter
2 Tablespoons olive oil
4 large shallots, minced
3 medium garlic cloves, minced
10 ounces shiitake mushrooms, cleaned, stems discarded, sliced 1/4 inch thick
10 ounces cremini mushrooms, cleaned, stems discarded, sliced 1/4 inch thick
1/2 teaspoon salt
1 Tablespoon plus 1 teaspoon minced fresh thyme leaves
1 1/4 cups low sodium vegetable broth
1/2 cup heavy cream
1 Tablespoon juice from one lemon
Ground black pepper
1 cup fresh Parmesan cheese, grated
2 Tablespoons minced fresh parsley leaves
Cook pasta al dente (one minute short regular cooking time) according to directions. Drain and return pasta to pot.
Melt butter and olive oil in a large skillet over medium-heat until foaming. Add the shallots and sautee until softened and translucent, about 4 minutes. Add the garlic, cook until fragrant, about 30 seconds. Increase heat slightly and add shitake mushrooms and cook, stirring for 2 minutes. Add the cremini and 1/2 teaspoon salt. Saute until brown and cooked, about 7 minutes. Add the thyme and cook until fragrant, about 30 seconds.
Remove the mushrooms to a bowl, set aside.
Set the skillet back on the heat and add the veggie broth. Bring to a boil. Scrape all the brown bits off the skillet. Take off the heat and add the cream and lemon juice. Season with salt and pepper.
Add mushrooms, cheese, parsley and pasta back the the broth mixture in the skillet.
Stir together over low heat for about 2 minutes, until the cheese melts and most of the liquid is absorbed.
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