Creamy Mushroom & Thyme Pasta

Mushrooms and cream are deep and round with no top note of their own. Thyme added early — while the mushrooms are still browning — is what gives the sauce its edge.

Why the thyme matters here. Mushroom and thyme share earthy, woody aromatic compounds, so the herb reads as part of the mushroom rather than as a seasoning on it. Added at the end it tastes bolted on; added early it disappears into the sauce.

Home kitchen · 4 to 6 servings

• 3 tbsp Fresh thyme leaves, picked, plus sprigs to finish
• 1 lb Linguine or tagliatelle
• 1½ lb Cremini and shiitake mushrooms, sliced thick
• 1½ cups Heavy cream
• 6 cloves Garlic, minced
• 3 oz Butter
• 1/2 cup Dry white wine
• 1½ cups Parmigiano Reggiano, grated
• to taste Sea salt and black pepper

Herb quantities are given in loose cups, not weight — a cup should look like too much before you chop it.

Method

1. 1 Brown the mushrooms in butter in batches over high heat, undisturbed, until deep gold. Season only once they have color.
2. 2 Add the garlic and two-thirds of the thyme leaves and cook 1 minute more.
3. 3 Deglaze with the wine and reduce almost dry, then add the cream and simmer 5 minutes until it thickens.
4. 4 Boil the pasta short of al dente and finish it in the sauce with a splash of pasta water and the cheese.
5. 5 Off the heat, add the remaining thyme, plate, and top with whole sprigs and more Parmigiano.