Mushroom & Thyme Tagliatelle
Mushrooms. Neither a vegetable nor fruit and you either love them or you hate them. I happen to be someone that loves them. My husband on the other hand, not so much. I was so impressed by the taste of this mushroom and thyme tagliatelle and to the non-mushroom eaters out there: This will give you reason to like or at least tolerate them!
(1/2 Cup) Walnuts, coarsely chopped
(8 oz.) Shiitake Mushrooms, thinly sliced
(8 oz.) Cremini Mushrooms, thinly sliced
(2) Shallots, finely chopped
(3) Garlic Cloves, finely chopped (rather than minced) - 4 might have been good too!
(5 Sprigs) Fresh Thyme, leaves only
(1 1/2 T) Dried Thyme
(1/2 Cup) Vegetable Broth
(3 T) Creme Fraiche - you can use half-fat but I just used regular
(1 T) Butter - I pretty much only ever use Kerrygold
(16 oz.) Wide Tagliatelle, cooked al dente
(1/4 Cup) Reserved pasta cooking water - I always add this when I make pasta, thanks Mom!
Grated Parmesan to your liking, tossed at the end and on top before you serve
Salt and Pepper, to taste
- Over medium heat, heat a skillet and add the chopped walnuts. Toast them for a minute or two but make sure they do not burn! 2 minutes should be sufficient. Set aside on a plate for later.
- In a large pot, add a bit of sea salt and bring water to a boil to cook pasta. Check the instructions of the pasta you use but be sure to cook until al dente. Reserve 1/4 cup of the cooking liquid before draining and putting back in the pot.
- While pasta is cooking, use half of the butter and over medium-high heat in a skillet, cook mushrooms until they are golden. Set aside on a plate.
- In the same skillet, use the rest of the butter and for about 5 minutes on medium-high heat, cook shallots, garlic, and thyme (leaves only).
- After 5 minutes, add the cooked mushrooms back into the skillet, increase the heat and add the vegetable broth and pepper. Let it bubble for 2-3 minutes and then stir in the creme fraiche. This is now your sauce.
- Add sauce mixture and reserved cooking liquid to pot with pasta. Toss. If you think the pasta needs to be further heated, put on a low simmer for a short bit.
- Add dried thyme, a pinch of sea salt, pepper, fresh grated parmesan and half of the toasted walnuts.
- To serve, top with additional parm and remaining chopped toasted walnuts.