1. Bring a pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente, about 8 minutes. 2. Wipe the mushrooms clean with a damp towel. remove and discard the woody stems(I freeze to use for stock). Thinly slice the mushrooms. 3. Heat the oil in a large deep skillet over medium high heat. Add the mushrooms and cook until tender and deeply golden, 7-8 minutes. 4. Meanwhile, halve the leek lengthwise. Cut off a couple of inches of the tough tops and trim off the root end(I also freeze these for stock). Thinly slice the leek, then wash in a large bowl of cold water, swishing the leeks vigorously and separating all the layers to free the grit. Let the leeks stand in the water for 1 minute, then scoop them out and dry on a clean kitchen towel. Pour out the gritty water and wipe down your cutting board. 5. Add the leeks to the mushrooms along with the garlic and season with salt and pepper and the thyme. Cook for 3-4 minutes more, then add the wine. 6. Cook for 30 seconds to reduce the wine a bit, then stir in the cream and heat through. Add the drained pasta to the mushroom mixture, toss to coat with the sauce,and adjust the seasonings. Top with grated cheese at the table. Enjoy! ---------------------------------------------------------------------------
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