Braised Mushrooms with Angel-Hair Pasta

Petrina Tinsley
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 17 mins


1 1/2pounds mixed fresh mushrooms
3tablespoons olive oil
3cloves garlic
1tablespoon fresh thyme leaves, or 1 teaspoon dried
1cup white wine or reduced-sodium chicken broth
1teaspoon coarse salt
9ounces fresh or dried angel-hair pasta or linguine
2tablespoons butter
2tablespoons finely chopped flat-leaf parsley
1/4teaspoon Freshly ground black pepper
1/2cup finely grated Parmigiano Reggiano cheese


  1. Bring a large pot of water to a boil for the pasta.
  2. 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.
  3. 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).

Nutritional Info *per serving

  • Calories 500
  • Glycemic Load 0
  • Fat 20g
  • Saturated Fat 7g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 10g
  • Cholesterol 25mg
  • Sodium 1050mg
  • Potassium 630mg
  • Carbohydrate 60g
  • Fiber 3g
  • Sugars 6g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 15%
  • Calcium 15%
  • Iron 15%