Pasta w/Sautéed Mushrooms

Pasta w/Sautéed Mushrooms
Adapted from Cooking for Two: 2009

2 T. olive oil
2 T. unsalted butter
6 shallots, minced
8 oz. shiitake mushrooms, stems removed and sliced 1/4-inch thick
12 oz. cremini mushrooms, sliced 1/4-inch thick
Kosher salt
4 garlic cloves, minced
1 t. dried thyme
1 1/3 c. low-salt chicken broth
1/2 c. heavy cream
1 lb. penne
2 oz. grated Parmigiano-Reggiano
2 T. chopped fresh herbs
Juice of 1 lemon
Freshly-ground black pepper

Heat 8 quarts of water in a large pot.

While water is heating, heat the olive oil and butter in a large skillet over medium heat. When the butter is melted, add shallots and cook until softened, 2-3 minutes. Increase heat to medium high, stir in shiitakes and cook for 1 minute. Add the cremini mushrooms, 1/2 t. salt, and cook until browned, about 6 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Transfer the mushroom mixture to a bowl and set aside.

When water comes to a roiling boil, add the pasta and 2 T. Kosher salt. Cook according to package directions until al dente, stirring occasionally. Reserve 1 c. of the pasta cooking water, drain the pasta and return it to the pot.

Meanwhile, add the broth to the skillet and stir, scraping up any browned bits from the bottom of the pan. Bring to a boil, stir in the heavy cream, and allow it to return to a simmer. Cook until the sauce has thickened slightly, about 4 minutes.

Add the cooked mushroom mixture, cream sauce, grated cheese, chopped herbs, and lemon juice to the pasta and toss to combine, thinning it with the reserved pasta cooking water if desired. Season to taste with salt and pepper.