Soak the mushrooms in a bowl of water and carefully clean them with a brush. Remove from the water and chop them coarsely.
Heat in a skillet over medium heat 1/2 tablespoon of butter and oil. Add half of the mushrooms, season with salt and pepper, and cook for 5-6 minutes or until the mushrooms are golden. Remove from the skillet and repeat with the other half of the mushrooms.
Return the skillet to medium heat and add the remaining butter and olive oil. Add the shallot and thyme and cook until the shallot is lightly browned (3 minutes). Add the sherry and continue cooking for 1 minute.
Add the mushrooms, cream, and season with salt and pepper to the skillet. Cook for 2-4 minutes. Add the parsley and keep warm.
Bring a large pot of water with plenty of salt to a boil. Cook the pasta there until it is just right (al dente). Drain the pasta and add the mushroom sauce, mixing well.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?