Your folders
Your folders
Export 10 ingredients for grocery delivery
Cook pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid; drain pasta. While pasta cooks, remove stems from portobello and shiitake mushrooms; reserve for another use (such as making stock). Scrape out black gills from underside of portobello caps with a spoon; discard gills. Cut each portobello cap in half; cut each half crosswise into 1/2-inch slices. Cut shiitake caps into 1/2-inch slices. Heat oil in a large skillet over medium-high. Add thyme and garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add portobello and cremini mushrooms; cook, stirring often, 3 minutes. Add shiitakes; cook, stirring occasionally, until tender and liquid has evaporated, about 5 minutes. Stir in soy sauce; cook until absorbed. Stir in crème fraîche, salt, pepper, and 1/4 cup reserved cooking liquid. Add pasta; toss gently to coat. Stir in remaining cooking liquid as needed to reach desired consistency. Sprinkle with parsley.
Your folders
allrecipes.com
4.4
(25)
Your folders
allrecipes.com
4.5
(75)
Your folders
foodnetwork.com
4.4
(45)
1 hours, 5 minutes
Your folders
hellofresh.co.uk
Your folders
allrecipes.com
4.9
(210)
Your folders
gourmettraveller.com.au
1 hours
Your folders
bestrecipes.com.au
4.8
(70)
35 minutes
Your folders
whatscookingamerica.net
Your folders
womensweeklyfood.com.au
10 minutes
Your folders
tasteofhome.com
5.0
(3)
20 minutes
Your folders
taste.com.au
4.3
(3)
Your folders
gourmettraveller.com.au
45 minutes
Your folders
foodiecrush.com
4.6
(17)
15 minutes
Your folders
tasteofhome.com
25 minutes
Your folders
marthastewart.com
Your folders
thecoppertable.com
5.0
(103)
Your folders
foodnetwork.com
4.8
(4)
30 minutes
Your folders
bhg.com
5.0
(3)
Your folders
kitchenskip.com
5.0
(5)
12 minutes
Your folders
foodnetwork.com
4.5
(2)
12 minutes