Braised Mushrooms with Angel-Hair Pasta

By polledl

Ingredients

• 1 1/2 pounds mixed fresh mushrooms
• 3 tablespoons olive oil
• 3 cloves garlic
• 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
• 1 cup white wine or reduced-sodium chicken broth
• 1 teaspoon coarse salt
• 9 ounces fresh or dried angel-hair pasta or linguine
• 2 tablespoons butter
• 2 tablespoons finely chopped flat-leaf parsley
• 1/4 teaspoon Freshly ground black pepper
• 1/2 cup finely grated Parmigiano Reggiano cheese

Preparation

Step 1

Bring a large pot of water to a boil for the pasta.
Slice mushrooms into halves or quarters. Heat oil in a large saucepan over medium heat. Add garlic, mushrooms and thyme, tossing until garlic begins to soften. Add broth and salt. Cover and simmer 7 minutes.
Cook pasta according to package directions. Drain and return to warm pan. Stir in butter and parsley, tossing to combine. Divide pasta among 4 serving plates. Make a well in the center of pasta and fill with mushrooms. Drizzle mushroom cooking liquid over the top and season with black pepper. Sprinkle with cheese.