Categories: Pasta

Ingredients

• 2 3/4 tsp kosher salt
• 1 lb. penne
• 1/2 lb. shiitake mushrooms
• 3/4 lb. button mushrooms
• 1/4 cup unsalted butter
• 2 garlic cloves, chopped
• 1/4 tsp black pepper
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh parsley
• 1 lemon

Directions

1. Fill a large pot with water 2 inches from top. Place over high heat and let come to a boil. Add 2 tsp of the salt. Cook pasta and directed and drain.

2. Meanwhile, clean mushrooms. For the shiitakes, remove the stems and discard. Slice the caps. For the button mushrooms, trim the dirty bottoms of the stems, then thinly slice the mushrooms (with stems).

3. In a large skillet, melt the butter over medium-high heat. Add the garlic and cook, stirring, for about 30 seconds, or until fragrant but not browned. Add the mushrooms and stir to coat. Let cook, undisturbed, for 1 minute. Now cook, stirring occasionally, for about 5 minute, or until the mushrooms are tender and release their juices. Sprinkle with 1/2 tsp of the remaining salt and pepper.

4. Add the white wine to the mushrooms and simmer for 1 minute. Stir in the cream and simmer for 1 minute more, or until slightly thickened.

5. Return the pasta to the pot. Pour the mushroom mixture over the pasta and stir to combine. Stir in the Parmesan, parsley and the remaining 1/4 tsp salt. Grate the lemon zest over the pasta and stir again. Serve topped with a little more Parmesan and pepper.

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