Mushroom Pasta with Thyme

  • 1/2 pound campanelle pasta
  • 1 tablespoons unsalted butter
  • 1 tablespoons extra-virgin olive oil
  • 2 large shallots , chopped fine (about 1 cup)
  • 2 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
  • 5 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
  • 5 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
  • 1/2 tablespoon minced fresh thyme leaves , plus 1 additional teaspoon
  • 3/4 cups low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1/2 tablespoon fresh lemon juice
  • Ground black pepper
  • 1 ounce grated Parmesan cheese (1/1 cup)
  • 1 tablespoon minced fresh parsley leaves
Serves 2

Pre-Trip Preparations
To save on preparation time when on the trail, chop the shallots, mince the garlic, slice the mushrooms, and grate the cheese at home and place in individual containers.   If the meal will be prepared a couple of days into a trip, the shallots and mushrooms will keep longer in a cooler when uncut.  To reach a creamy consistency, finely grate fresh Parmesan cheese to make it easier to melt. Measure out the pasta and liquid ingredients and place in plastic storage containers as well.  

Cooking Instructions
1. Bring water to rolling boil, covered; add 1-tablespoon salt and pasta, stir to separate, and cook until just shy of al dente (cooking time will depend on brand of pasta).  Drain and return pasta to stockpot.

2. Meanwhile, heat butter and oil over medium heat in skillet until foaming; add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Stir in thyme and cook 30 seconds.  Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.

3. Add mushroom and broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.

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