Pasta With Mushroom-Thyme Cream Sauce |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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America's Test Kitchen Ingredients:
2 tablespoons unsalted butter |
1 lb sliced white mushroom |
salt |
ground black pepper |
1/2 ounce dried porcini mushrooms (rehydrated with 1 cup liquid reserved) |
1 1/2 cups half-and-half |
1 tablespoon soy sauce |
1 tablespoon fresh thyme |
1 tablespoon cornstarch |
1 shallot, minced |
2 garlic cloves, minced |
1/4 cup dry sherry |
1 lb linguine or 1 lb spaghetti |
Directions:
1. **Rehydrate the porcini mushrooms while the mushrooms brown.
2. Bring large pot of water to boil (4 quarts water).
3. Meanwhile, melt butter in medium saucepan over med-high heat; add in white mushrooms and 1/4 teaspoon salt; cook until browned, about 8 minutes.
4. While mushrooms cook, pureed rehydrateed porcini mushrooms, 1 cup reserved porcini liquid, half-and-half, soy sauce, thyme, and cornstarch in a blender until smooth, about 30 seconds.
5. Stir shallot into saucepan with mushrooms; cook until softened, about 2 minutes.
6. Stir in garlic; cook until fragrant, about 30 seconds.
7. Stir in sherry and cook until nearly evaporated, about 1 minute.
8. Briefly re-blend porcini mixture to dissolve cornstarch; then stir into saucepan and simmer until thickened, about 2 mintues.
9. Remove sauce from heat and season with salt and pepper to taste.
10. Add pasta and 1 tablespoon salt to boiling water; cook, stirring often, until al dente.
11. Reserve 1/2 cup pasta water, then drain pasta and return to pot.
12. Stir sauce into pasta and add reserved pasta water as needed to loosen sauce; serve immediately.
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