Spaghetti With Cremini Mushrooms Lemon And Thyme

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb spaghetti
• 1 cup coarse fresh breadcrumb (from 2 slices firm sandwich bread)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/4 cup unsalted butter
• 1 1/2 lbs cremini mushrooms, trimmed and cut into 1/4-inch-thick slices (6 cups)
• 1 teaspoon freshly grated lemon zest
• 3 garlic cloves, chopped (1 tablespoon)
• 1 teaspoon worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon black pepper
• 2 tablespoons minced fresh parsley
• 1 ounce finely grated parmigiano-reggiano cheese, plus additional for serving (1/2 cup)
• lemon wedge

Recipe

• 1 cook pasta in a large pot ofboiling salted water until barely al dente.
• 2 while pasta is cooking, stir together bread crumbs, 1 tablespoon olive oil, and 1/4 teaspoon salt in a bowl until combined well.
• 3 transfer to a 12-inch heavy skillet and cook over moderate heat, stirring, until golden, 3 to 5 minutes, then return to bowl.
• 4 heat 2 tablespoons butter and remaining 2 tablespoons oil in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring, until golden, about 4 minutes.
• 5 add zest and garlic and sauté, stirring, until mushrooms exude liquid, about 3 minutes. add worcestershire sauce and lemon juice and cook until most of liquid is evaporated, about 2 minutes.
• 6 stir in thyme, pepper, and remaining 3/4 teaspoon salt.
• 7 reserve 1 cup pasta cooking water, then drain pasta in a colander.
• 8 transfer mushrooms to pasta pot, then add 1/2 cup reserved cooking water and bring to a boil.
• 9 stir in parsley and remaining 2 tablespoons butter. return pasta to pot and add cheese, tossing to combine. if pasta seems dry, moisten with more cooking water.
• 10 serve pasta sprinkled with bread crumbs and additional cheese.