Campanelle With Sauteed Mushrooms And Thyme - cooking recipe

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 large shallots, minced
salt
pepper
3 garlic cloves, minced
10 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
10 ounces cremini mushrooms, trimmed and sliced 1/4 inch thick
4 teaspoons minced fresh thyme
1 1/4 cups low sodium chicken broth or 1 1/4 cups vegetable broth
1/2 cup heavy cream
1 tablespoon lemon juice
1 lb campanelle pasta
2 ounces parmesan cheese, grated (1 cup)
2 tablespoons minced fresh parsley

Preparation

Heat butter and oil in 12-inch skillet over medium heat until butter has melted.
Add shallots and 1/2 teaspoon salt and cook until softened, about 4 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Stir in shiitakes, increase heat to med-high and cook for 2 minutes.
Stir in cremini mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes.
Stir in thyme and cook 30 seconds.
Transfer mixture to bowl and cover to keep warm.
Add broth to now empty skillet and bring to a boil over high heat, scraping up any browned bits.
Off heat, stir in cream and lemon juice.
Season with salt and pepper to taste.
Meanwhile, bring 4 quarts water to boil in a large pot.
Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
Add mushroom mixture, cream sauce, Parmesan, and parsley and cook over medium heat, tossing to combine, until pasta absorbs some sauce, 1-2 minutes.
Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency; serve.