Mushroom Ragù Pasta

1. Prepare Creamy Base

In a large pot, combine chicken or vegetable stock, heavy cream, optional dried porcini mushroom powder, 2 teaspoons of fresh thyme leaves, and a dash of kosher salt. Bring this mixture to a boil, stirring occasionally.

2. Cook Mushroom Mixture

In a nonstick skillet over medium heat, add the olive oil, followed by the finely chopped fresh mushrooms, shallots, and garlic. Season with the remaining 1 teaspoon of thyme, salt, and black pepper. Cook for about 12 minutes, until the mushrooms are golden and tender. Add the port or marsala wine and let it bubble for about 2 minutes.

3. Cook Pasta in Creamy Base

In the same pot with the boiling cream mixture, add the spaghettini or angel hair pasta. Cook for 6 to 7 minutes, stirring frequently, until the pasta is al dente and has absorbed most of the sauce.

4. Combine and Serve

Fold the mushroom mixture into the pasta, allowing the creamy sauce to embrace the earthy mushrooms. Plate up the dish and sprinkle over the last teaspoon of fresh thyme.