Pasta with Mushrooms and Thyme

Ingredients

1 lb. campanelle or farfelle pasta
2 T. butter
2 T. olive oil
3-4 large shallots, chopped fine (about 1 cup)
3 medium garlic cloves, minced or pressed (1 T.)
10 oz. shitake mushrooms, stems discarded, caps cleaned and sliced 1/4 inch thick
10 oz. cremini mushrooms, cleaned and sliced 1/4 inch thick
4 t. minced fresh thyme leaves
1-1/4 cups low-sodium chicken or vegie broth
1/2 cup heavy cream
1 T. lemon juice
ground black pepper
2 oz. finely grated Parmesan cheese (1 cup)
2 T. minced fresh parsley

Instructions

1. Bring 4 quarts water to rolling boil, covered in stockpot; add 1 T salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.
2. Meanwhile, heat butter and oil over medium heat in 12 inch skillet until foaming; add shallots and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 t. salt; cook, stirring occasionally, until golden brown, about 8 minutes. Stir in thyme and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.
3. Add mushrooms, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.

Notes

--So that sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini to the skillet.
--Pasta with Mushrooms, Peas and Camembert: Follow recipe, omitting thyme and adding 1 cup frozen peas, thawed, to skillet along with broth; substitute 6 oz. Camembert cut into 1/2-inch cubes (with rind) for Parmesan and 2 T finely chopped chives for parsley.
--Pasta with Mushrooms, Pancetta and Sage: Cook 4 oz. pancetta, cut into 1/4-inch cubes, in 2 T. olive oil, stirring occasionally, until lightly browned, about 6 minutes. Drain on paper towel. Follow recipe, substituting fat in skillet for butter and olive oil and an equal amount minced fresh sage leaves for thyme; add pancetta to pasta along with sauteed mushrooms.