Pasta With Mushroom-Thyme Cream Sauce

1. 1

   **Rehydrate the porcini mushrooms while the mushrooms brown.

2. 2

   Bring large pot of water to boil (4 quarts water).

3. 3

   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.

4. 4

   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.

5. 5

   Stir shallot into saucepan with mushrooms; cook until softened, about 2 minutes.

6. 6

   Stir in garlic; cook until fragrant, about 30 seconds.

7. 7

   Stir in sherry and cook until nearly evaporated, about 1 minute.

8. 8

   Briefly re-blend porcini mixture to dissolve cornstarch; then stir into saucepan and simmer until thickened, about 2 mintues.

9. 9

   Remove sauce from heat and season with salt and pepper to taste.

10. 10

    Add pasta and 1 tablespoon salt to boiling water; cook, stirring often, until al dente.

11. 11

    Reserve 1/2 cup pasta water, then drain pasta and return to pot.

12. 12

    Stir sauce into pasta and add reserved pasta water as needed to loosen sauce; serve immediately.

* Per serving · 4 servings · Values may vary.