Pasta With Sautéed Mushrooms And Thyme

1. Heat butter and oil in 12-inch skillet over medium-high heat until butter is melted. Add shallots and cook until softened, about 4 minutes. Add shiitake mushrooms and cook for 2 minutes. Add cremini mushrooms and 1⁄2 teaspoon salt and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 8 minutes. Stir in thyme and garlic and cook until fragrant, about 30 seconds. Transfer mushrooms to bowl. Add broth to now-empty skillet and bring to boil, scraping up any browned bits. Off heat, stir in cream and lemon juice and season with salt and pepper to taste.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot.
3. Add mushrooms, broth mixture, Parmesan, and parsley to pasta and cook over medium-low heat, tossing to combine, until pasta absorbs most of liquid, about 2 minutes. Add reserved cooking water as needed to adjust consistency. Serve immediately.

PASTA WITH SAUTÉED MUSHROOMS, PANCETTA, AND SAGE
Heat 2 tablespoons olive oil in 12-inch skillet over medium heat. Add 4 ounces pancetta, cut into 1⁄4-inch cubes, and cook until lightly browned, about 6 minutes. Remove pancetta with slotted spoon and transfer to paper towel–lined plate. Substitute fat in skillet for butter and olive oil and 5 teaspoons minced fresh sage for thyme. Add pancetta to pasta along with sautéed mushrooms.

PASTA WITH SAUTÉED MUSHROOMS, PEAS, AND CAMEMBERT
Omit thyme and add 1 cup frozen peas to skillet along with broth. Substitute 6 ounces Camembert, cut into 1⁄2-inch cubes (do not remove rind) for Parmesan and 2 tablespoons minced chives for parsley.