Creamy Mushroom Spaghetti with Cherry Tomatoes

Method

1. 1

   Step 1: Heat the olive oil in your largest skillet over medium-high heat until it shimmers. Add the mushrooms in an even layer, without salt, and leave them alone for 4 minutes, until the undersides are well browned and the liquid they released has cooked away.

2. 2

   Step 2: Stir and cook for another 4 to 5 minutes until golden all over, then season with salt. Add the butter, shallot, garlic and thyme and cook for 2 minutes, stirring, until the shallot softens and the pan smells nutty.

3. 3

   Step 3: Pour in the wine and let it bubble for about 1 minute, scraping the brown film off the bottom of the pan, until it has almost disappeared.

4. 4

   Step 4: Start the spaghetti in salted boiling water. Add the cream to the mushrooms and simmer gently for 3 to 4 minutes, until it thickens enough to lightly coat a spoon.

5. 5

   Step 5: Set the cherry tomatoes into the skillet cut side down and give them 1 minute to warm without collapsing. Move the al dente spaghetti into the pan with tongs, add the grated parmesan and 1/3 cup of pasta water, and toss until the sauce is loose and shiny.

6. 6

   Step 6: Grind over plenty of black pepper, plate, and top with the parmesan shavings and parsley. The sauce thickens as it stands, so stir a spoonful of warm water into any leftovers before reheating.

• #weeknight
• #comfort-food