Farfalle with Sautéed Mushrooms and Thyme

Farfalle with Sautéed Mushrooms and Thyme is a delectable pasta dish that brings together the earthy and hearty flavors of mushrooms with the aromatic essence of fresh thyme. The combination of cremini and shiitake mushrooms creates a rich and satisfying sauce, complemented by the creaminess of heavy cream and the brightness of lemon juice. This recipe is perfect for a quick and delicious weeknight dinner, offering a comforting and satisfying meal for pasta and mushroom lovers alike.

SERVES 4 TO 6

INGREDIENTS:

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 large shallots, chopped fine
• 3 cloves garlic, minced
• 10 ounces shiitake mushrooms, stemmed and sliced ¼ inch thick
• 10 ounces cremini mushrooms, trimmed and sliced ¼ inch thick
• Salt and pepper to taste
• 4 teaspoons minced fresh thyme
• 1¼ cups vegetable broth
• ½ cup heavy cream
• 1 tablespoon lemon juice
• 1 pound farfalle pasta
• 2 ounces Parmesan cheese, grated (1 cup), plus extra for serving
• 2 tablespoons minced fresh parsley

INSTRUCTIONS:

1. In a 12-inch skillet, heat the butter and olive oil over medium heat until the butter has melted. Add the finely chopped shallots and cook until softened, approximately 4 minutes. Stir in the minced garlic and cook until fragrant, around 30 seconds. Add the sliced shiitake mushrooms, increase the heat to medium-high, and cook for 2 minutes. Then, add the cremini mushrooms and ½ teaspoon of salt, stirring often until the mushrooms become golden brown, which usually takes about 8 minutes.
2. Stir in the minced fresh thyme and cook until fragrant, about 30 seconds. Transfer the mushroom mixture to a bowl. In the now-empty skillet, pour in the vegetable broth and bring it to a boil, scraping up any browned bits from the bottom. Remove the skillet from the heat and stir in the heavy cream and lemon juice. Season the sauce with salt and pepper to taste.
3. Meanwhile, in a large pot, bring 4 quarts of water to a boil. Add the farfalle pasta and 1 tablespoon of salt, cooking until the pasta reaches the al dente stage. Reserve 1 cup of the pasta cooking water, then drain the pasta and return it to the pot.
4. Stir the mushroom mixture, broth mixture, grated Parmesan cheese, and minced fresh parsley into the pasta. Cook over medium-low heat, tossing everything to combine, until the pasta absorbs most of the liquid, which takes about 2 minutes. Add the reserved cooking water as needed to adjust the sauce’s consistency.
5. Serve the Farfalle with Sautéed Mushrooms and Thyme, garnished with extra grated Parmesan cheese. Enjoy the delightful blend of flavors and textures in this delightful pasta dish.

VARIATION: Farfalle with Mushrooms, Peas, and Camembert

For a twist on this recipe, try the Farfalle with Mushrooms, Peas, and Camembert variation. This version replaces thyme with minced chives and substitutes Parmesan cheese with cubed Camembert (including the rind). Additionally, add 1 cup of frozen peas to the skillet along with the broth, cooking until the peas are heated through.

TIPS:

• Mushroom Selection: Utilize a combination of cremini and shiitake mushrooms for a diverse and flavorful sauce. Cremini mushrooms provide a rich and meaty texture, while shiitakes add a hearty and chewy element.
• Mushroom Sautéing: Sauté the mushrooms with a pinch of salt to encourage the release of their natural juices and enhance the browning process. Cooking them in a combination of butter and olive oil imparts a rich and complex flavor to the mushrooms.
• Thyme Infusion: The addition of fresh thyme elevates the dish’s aroma and flavor. Be sure to add it at the right moment to preserve its fragrant qualities.
• Creamy Sauce: The vegetable broth, heavy cream, and lemon juice combine to create a luscious and flavorful sauce. Adjust the seasoning with salt and pepper to achieve a perfectly balanced taste.
• Pasta Cooking: Time the pasta’s cooking to coincide with the sautéing of the mushrooms, ensuring that both components finish cooking simultaneously.