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Chelsea Murray

Thanks for stopping by and seeing what I've been up to! - ccm

Mushroom & Thyme Tagliatelle

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!

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INGREDIENTS

(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

SERVES: 2-4

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DIRECTIONS 

  1. 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. 
  2. 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.
  3. 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. 
  4. 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).
  5. 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.
  6. 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.
  7. Add dried thyme, a pinch of sea salt, pepper, fresh grated parmesan and half of the toasted walnuts. 
  8. To serve, top with additional parm and remaining chopped toasted walnuts. 
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