We love the television cooking show, America's Test Kitchen - it's fun to watch while running on the treadmill and the recipes are great! We particularly liked the deceptively simple Pasta with Mushrooms not only because the intense flavor of the sauteed mushrooms created a woodsy, full-flavored pasta dish but also because it easily became a substantial main entree with the addition of shrimp or scallops.
The gummy gooseberry bush with its sticky leaves, threatening thorns,
and fuchsia-like blossoms was a delightful find this spring.
America's Test Kitchen's Pasta with Mushrooms
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 1/4 inch thick
10 ounces cremini mushrooms, wiped clean and sliced 1/4 inch thick
1 tablespoon plus 1 teaspoon minced fresh thyme leaves
1-1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon juice from 1 lemon
ground black pepper
2 ounces grated Parmesan cheese, about 1 cup
2 tablespoons minced fresh parsley leaves
- 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 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
- 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 1/2 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.
- 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.
- 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 and serve immediately.