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Pasta With Mushroom-Thyme Cream Sauce



**Rehydrate the porcini mushrooms while the mushrooms brown.
Bring large pot of water to boil (4 quarts water).
Meanwhile, melt butter in medium saucepan over med-high heat; add in white mushrooms and 1/4 teaspoon salt; cook until browned, about 8 minutes.
While mushrooms cook, pureed rehydrateed porcini mushrooms, 1 cup reserved porcini liquid, half-and-half, soy sauce, thyme, and cornstarch in a blender until smooth, about 30 seconds.
Stir shallot into saucepan with mushrooms; cook until softened, about 2 minutes.
Stir in garlic; cook until fragrant, about 30 seconds.
Stir in sherry and cook until nearly evaporated, about 1 minute.
Briefly re-blend porcini mixture to dissolve cornstarch; then stir into saucepan and simmer until thickened, about 2 mintues.
Remove sauce from heat and season with salt and pepper to taste.
Add pasta and 1 tablespoon salt to boiling water; cook, stirring often, until al dente.
Reserve 1/2 cup pasta water, then drain pasta and return to pot.
Stir sauce into pasta and add reserved pasta water as needed to loosen sauce; serve immediately.