Photo: Victor Protasio
Total Time
30 Mins
Serves 4

For maximum flavor and chewy-soft texture, the mushrooms are roasted and then simmered in broth. Save a bit of pasta water to moisten each bowl before serving.

How to Make It

Step 1

Preheat oven to 475° with a rack in top third of oven and another in lower third. Combine mushrooms, oil, garlic, thyme, pepper, and 1/2 tsp. salt in a large bowl; toss to coat. Divide seasoned mushrooms between two large rimmed baking sheets and spread in an even layer.

Step 2

Bake mushrooms 10 minutes, then remove from oven and increase heat to broil. Broil mushrooms, one baking sheet at a time, until browned, 5 minutes each.

Step 3

Meanwhile, cook pasta according to package instructions. Drain, reserving at least 1/2 cup pasta water.

Step 4

Transfer broiled mushrooms to a bowl. Scrape browned bits from one baking sheet onto second baking sheet. Set baking sheet with browned bits on stovetop over medium-high heat. Add broth and cook, stirring and scraping to loosen browned bits from bottom of baking sheet, until mixture boils and reduces slightly, 1 to 2 minutes.

Step 5

Combine mushroom mixture, pasta, half of parsley, half of tarragon, and remaining 1/2 tsp. salt in a large bowl; toss to coat. Divide among four shallow bowls, then drizzle with broth mixture and a bit of pasta water if needed. Top with remaining parsley, tarragon, and the parmesan.

Step 6

Wine pairing: FEL 2014 Pino Noir (Anderson Valley; $38)

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