1. In a large pot of boiling salted water, cook the pasta until al dente. 2. Drain pasta and return to the pot. 3. Cover to keep warm. 4. If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender. 5. If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor. 6. In a large saute pan, heat the oil over medium-high heat. 7. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. 8. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes. 9. Add the cream. 10. Increase the heat to high, and bring to a boil. 11. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. 12. Add the Parmesan and adjust the seasoning, to taste. 13. Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. 14. Remove from the heat and divide equaly among serving bowls or plates. 15. Sprinkle each serving with chives and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
