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Cheesy Mushroom-Thyme Fettuccine
Inspired by the fettuccine con funghi we tasted in Italy, we developed this recipe for creating a quick yet elegant dinner using supermarket ingredients. Be sure to use dried fettuccine or pappardelle made with egg; this type typically is sold coiled into nests in 8.8-ounce (250-gram) packages. The texture of egg pasta is finer and more delicate than all-semolina pasta. Woodsy thyme is the classic herb for pairing with mushrooms; we add it in two stages for layered flavor. The aged, subtly sweet notes of brandy pair beautifully with the earthy creminis; dry sherry also works well.
4
Servings
Don’t use pre-sliced cremini mushrooms. They tend to be dry and cardboardy, and we count on the mushrooms’ release of their own moisture to build flavor into the dish.
45 minutes
Start to finish
Ingredients
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¼
cup extra-virgin olive oil
-
2
medium garlic cloves, thinly sliced
Directions
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01In a large pot, boil 3 quarts water. In a 12-inch skillet over medium, combine the oil, garlic, half of the thyme and pepper flakes (if using). Cook, stirring, until the garlic is golden brown, about 2 minutes. Add the mushrooms, ½ teaspoon salt and ¼ teaspoon black pepper. Cook over medium-high, stirring occasionally, until the mushrooms are browned at the edges, 8 to 10 minutes. Remove the pan from the heat and add the brandy. Return to medium-high and cook, scraping up any browned bits, until the liquid is syrupy, about 1 minute.