You are here: Home » Recipes » Braised Mushrooms with Buttered Angel-Hair Pasta Braised Mushrooms with Buttered Angel-Hair Pasta Recipe by Our Cookbook Collection Yield 4 servings Mushrooms are cooked in broth until tender, then served on a tangle of angel hair pasta. PrintEmail Ingredients 1 1/2 pounds mixed fresh mushrooms3 tablespoons olive oil3 garlic cloves, crushed1 tablespoon fresh thyme leaves, or 1 teaspoon dried1 cup reduced-sodium chicken broth1 teaspoon coarse salt9 ounces fresh or dried angel-hair pasta or linguine2 tablespoons butter2 tablespoons finely chopped flat-leaf parsley Freshly ground black pepper1/2 cup finely grated Parmigiano Reggiano cheese Instructions Bring a large pot of water to a boil for the pasta. Slice mushrooms into halves or quarters. Heat oil in a large saucepan over medium heat. Add garlic, mushrooms and thyme, tossing until garlic begins to soften. Add broth and salt. Cover and simmer 7 minutes. Cook pasta according to package directions. Drain and return to warm pan. Stir in butter and parsley, tossing to combine. Divide pasta among 4 serving plates. Make a well in the center of pasta and fill with mushrooms. Drizzle mushroom cooking liquid over the top and season with black pepper. Sprinkle with cheese. Recipe adapted with permission from Michele Cranston’s Marie Claire Easy (Thunder Bay Press, 2005).