Ingredients
- 2 Tbsp. dried porcini mushrooms
- 1 cup boiling water
- 5 tsp. olive oil
- 3 shallots, chopped
- 2 garlic cloves, minced
- ½ lb. shiitake mushrooms, thinly sliced
- ¾ lb. crimini mushrooms, thinly sliced
- 1 cup vegetable stock
- ½ tsp. salt
- 1 Tbsp. unsalted butter
- 2 Tbsp. chopped fresh thyme, plus sprigs for garnish
- ¼ tsp. pepper
- ½ lb. whole wheat linguine
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Instructions
- In a small, heat-proof bowl, combine the dried porcini mushrooms and boiling water. Let stand for 20 minutes. Remove the mushrooms with a slotted spoon and chop. Set aside.
- Line a fine-mesh sieve with a coffee filter or cheesecloth and strain the mushroom-soaking liquid. Reserve the liquid.
- Cook linguine according to package directions and drain.
- While pasta is cooking, heat the olive oil over medium heat in a large frying pan. Add the shallots and sauté until soft and translucent (2-3 minutes). Add the garlic and sauté for 1 minute. Add the shiitake mushrooms and sauté until they brown around the edges (3-4 minutes).
- Stir in the cremini mushrooms, porcini mushrooms, reserved soaking liquid, stock, and salt. Cover and cook until the mushrooms are tender (4-5 minutes).
- Uncover and stir in the butter, chopped thyme, and pepper.
- To serve, top portions of pasta with mushroom sauce and garnish with thyme.