Mushroom Spaghetti

Ingrédients

• 4 tablespoons extra-virgin olive oil, (divided)
• 6 tablespoons unsalted butter, (divided)
• 2 medium shallots, (thinly sliced)
• 12 ounces baby bella mushrooms, (thinly sliced)
• 4 ounces shiitake mushrooms, (thinly sliced)
• Kosher salt, (as needed)
• Freshly ground black pepper, (as needed)
• 1 teaspoon chopped thyme
• 1 tablespoon all-purpose flour
• 1 cup dry white wine
• 3/4 pound spaghetti
• 1/2 cup freshly grated Pecorino Romano cheese

Préparation

1. 1

   Heat a large skillet over medium heat, add 2 tablespoons of the olive oil and heat through. Add the shallots and sauté until tender, about 5 minutes. Add 3 tablespoons of the butter and allow to melt, then working in batches, add half of the mushrooms and sauté until golden brown, about 6 minutes.

2. 2

   Season with salt and pepper Remove the mushrooms to a bowl and return the pan to the heat. Add the remaining olive oil, butter, mushrooms and the thyme. Add all of the mushrooms back to the pan.

3. 3

   Stir in the flour, cooking until pale brown, about 1 minute. Add the wine, cooking until it’s reduced by about half, about 3 minutes.

4. 4

   Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.

5. 5

   Add the mushroom mixture to the pasta, stirring to combine and slowly adding the cheese and half the pasta water until it melts into the sauce.

6. 6

   Divide among warmed pasta bowls and serve.