Five-star Pasta with Sautéed Mushrooms

Excellent and easy to prepare: a wonderful dish!!!!

from Cook's Illustrated, Season Four

Vegetable broth can be substituted for the chicken broth to make this dish vegetarian. If you add the pasta to the boiling water at the same time the cremini go into the skillet, the pasta and sauce will finish at the same time.

Salt
1 pound campanelle (trumpet) pasta (Barilla brand)
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 to 4 large shallots, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms, stems discarded, caps wiped clean, and sliced ¼ inch thick
10 ounces cremini mushrooms, wiped clean and sliced ¼ inch thick
1 tablespoon plus 1 teaspoon minced fresh thyme leaves
1 ¼ cups low-sodium chicken broth
½ cup heavy cream
1 tablespoon juice from 1 lemon
Ground black pepper
2 ounces finely grated Parmesan (1 cup)
2 tablespoons minced fresh parsley leaves

Bring 4 quarts water to a rolling boil, covered, in a stockpot; add 1 tablespoon salt and the pasta, stir to separate, and cook until just shy of al dente. Drain and return the pasta to the stockpot.

Meanwhile, heat the butter and oil over medium heat in a 12-inch skillet until foaming. 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 ½ teaspoon salt; cook, stirring occasionally, until the moisture released by the mushrooms has evaporated and the mushrooms are golden brown, about 8 minutes. Stir in the thyme and cook 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 on the
bottom of the pan; off heat, stir in the cream, lemon juice, and salt and pepper to taste.

Add the mushrooms, chicken broth/cream mixture, cheese, and parsley to the pasta in the stockpot. Toss over medium-low heat until the cheese melts and the pasta absorbs most of the liquid, about 2 minutes; serve immediately.

Serves 4 as a main course or 6 to 8 as a side dish