1

Combine the heavy cream, garlic, shallot, 1 tablespoon of the thyme, 2 teaspoons salt, a generous amount of pepper and 1 1/2 cups water in a large heavy-bottomed poit or Dutch oven with a tight-fitting lid and bring to a boil, uncovered, over medium-high heat. Add the pasta and cremini mushrooms and stir to combine. Cover and cook for 1 minute, then turn off the heat. Stir the pasta a few times quickly, then cover and steam until the pasta is al dente, 9 to 10 minutes.

2

Meanwhile, melt the butter in a large skillet over medium-high heat. Add the fancy mushroom mix, remaining 1 teaspoon thyme, 1 teaspoon salt and a generous amount of pepper and cook, stirring a few times, until the mushrooms are softened and turning crispy on the bottom, 7 to 8 minutes.

3

When the pasta is al dente, turn the heat back to low and stir in the mascarpone or creme fraiche, Parmesan, 1 teaspoon salt and a few grinds of pepper until silky and smooth. Leave in the pot to serve, stirring occasionally over low heat, until the sauce is thick and velvety. Garnish in the pot with the crispy mushrooms and a good drizzle of balsamic vinegar, if desired

Ingredients

Directions

1

Combine the heavy cream, garlic, shallot, 1 tablespoon of the thyme, 2 teaspoons salt, a generous amount of pepper and 1 1/2 cups water in a large heavy-bottomed poit or Dutch oven with a tight-fitting lid and bring to a boil, uncovered, over medium-high heat. Add the pasta and cremini mushrooms and stir to combine. Cover and cook for 1 minute, then turn off the heat. Stir the pasta a few times quickly, then cover and steam until the pasta is al dente, 9 to 10 minutes.

2

Meanwhile, melt the butter in a large skillet over medium-high heat. Add the fancy mushroom mix, remaining 1 teaspoon thyme, 1 teaspoon salt and a generous amount of pepper and cook, stirring a few times, until the mushrooms are softened and turning crispy on the bottom, 7 to 8 minutes.

3

When the pasta is al dente, turn the heat back to low and stir in the mascarpone or creme fraiche, Parmesan, 1 teaspoon salt and a few grinds of pepper until silky and smooth. Leave in the pot to serve, stirring occasionally over low heat, until the sauce is thick and velvety. Garnish in the pot with the crispy mushrooms and a good drizzle of balsamic vinegar, if desired

Creamy Mushroom Pasta