Pasta with Wild Mushroom Cream Sauce

Makes ~ 4 servings


12 ounces pasta

2 tablespoon olive oil

1 pound assorted mushrooms, stems trimmed, wiped clean, and thinly sliced

1/4 cup shallots

1 tablespoon chopped garlic

2 teaspoons minced fresh thyme leaves

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups heavy cream

1/2 cup finely grated parmesan

2 tablespoons finely chopped chives

In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.

Meanwhile in a large saute pan, heat the oil over medium to high heat. Add the mushroom and cook, stirring, until soft

~ 2-3 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce

thickens enough to coat the back of a spoon, about 5 minutes. Add the parmesan and adjust the seasoning to taste.

Add the paste, stir to coat the pasta with sauce, and cook until the pasta is heated through ~ 1 minute. Remove from the

heat sprinkle with chives, serve immediately.