Funghetto Recipe

Prepare mushrooms

Trim stems if needed and wipe mushrooms with a damp towel. Slice cremini and shiitake into 1/4-inch slices; tear oyster mushrooms into bite-sized pieces so all pieces are similar in size.

Heat a large sauté pan over medium-high heat. Add olive oil and 1 tbs butter. When butter stops foaming, add mushrooms in a single layer (do in two batches if necessary to avoid crowding). Let them sear undisturbed for 2–3 minutes to develop color.

Stir the mushrooms and add the chopped shallot. Continue cooking, stirring occasionally, until mushrooms release their liquid and most of it evaporates, about 4–5 minutes.

Add minced garlic and thyme; cook 30–45 seconds until fragrant but not browned.

Deglaze the pan with the white wine, scraping up browned bits. Allow the wine to reduce by half, about 1–2 minutes. Add the stock and simmer 1 minute to marry flavors.

Season with salt and pepper and finish with lemon juice. Remove from heat and set aside, leaving mushrooms in the pan for plating with pasta.

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente according to package directions (usually 8–10 minutes for spaghetti). Reserve 1/2 cup pasta cooking water, then drain pasta.

Return drained pasta to the pot off the heat. Add 1 tbs butter and the grated Parmesan. Pour in 1/4–1/2 cup reserved pasta water as needed and toss vigorously to create a glossy, slightly creamy emulsion that coats the pasta. Season lightly with salt and pepper to taste.

If serving on polenta: warm prepared polenta slices in a skillet with a little butter until golden, then place slices on plates and top with the mushroom sauté instead of tossing with pasta.

Add the sautéed mushrooms (and any accumulated juices) to the tossed pasta and gently toss to combine. If mixture seems dry, add up to the remaining reserved pasta water, 1 tablespoon at a time, until desired creaminess is reached.

Stir in the remaining 1 tbs butter for shine and richness. Taste and adjust seasoning with salt, pepper, and a final squeeze of lemon if desired.

Portion pasta onto plates (or place mushroom-topped polenta slices). Sprinkle chopped parsley and extra grated Parmesan over each serving. If using, drizzle truffle oil sparingly (about 1/4–1/2 tsp per serving) just before serving.