This is a recipe I created for my boyfriend during his self-imposed vegetarian month. The use of porcini mushrooms makes it more of a special occasion meal, but you could easily substitute other mushrooms for the porcini and substitute stock for the porcini soaking liquid. —Oops! Were you gonna eat that?
garlic cloves, minced
onion, chopped (or two shallots)
fresh thyme leaves
Kosher salt and freshly cracked black pepper
dried porcini mushrooms
other mixed mushrooms, cleaned and sliced
Cover porcini with 1 cup of very hot water, let soak 20-30 min. Drain, but save the soaking liquid.
Sauté garlic and onion in olive oil and butter in a large skillet over medium heat until softening, about 5 minutes. Add thyme leaves and stir for 30 seconds. Add the porcini and mixed mushrooms. Season with salt and pepper. Sauté on medium high heat for 5-8 minutes, until mushrooms are softening and have given up their liquid.
Deglaze with a splash of white wine, let wine burn off. Add the porcini soaking liquid and sauté/reduce until most of the liquid is gone, about 8 minutes. Zest half a small lemon into the mushrooms.
Meanwhile cook the pasta in salted water, reserve some of the pasta cooking liquid.
When the pasta is al dente, toss with the mushroom mixture, blanket with parmesan (I often use more than 1/3 cup, hehe), adding some of the pasta cooking liquid if necessary. Top with parsley.