Creamy Mushroom Medley Pasta

1. Bloom Gelatin

Pour the chicken stock into a small bowl or liquid measuring cup and sprinkle the powdered gelatin over it. Set this aside and allow the gelatin to bloom.

2. Cook Mushrooms

Heat the olive oil in a large 12-inch cast iron or stainless steel skillet over medium-high heat. Add the mixed mushrooms, season them with kosher salt and freshly ground black pepper, and cook them, stirring occasionally, until deeply browned and all their moisture has evaporated, about 12 to 15 minutes.

3. Cook Aromatics

Add the finely minced shallots, garlic, and chopped thyme leaves to the skillet. Cook for about 30 seconds to a minute, just until fragrant.

4. Deglaze Skillet

Pour in the dry white wine or sherry, and cook, swirling and scraping up any browned bits from the bottom of the skillet with a wooden spoon.

5. Add Stock and Simmer

Add the stock and gelatin mixture to the skillet, season with a bit more kosher salt, and bring it to a simmer. Reduce the heat to maintain a gentle simmer and cook for about 5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the fish sauce if using.

6. Cook Pasta

While the sauce is simmering, cook the pasta in a large pot of salted boiling water. If using dried pasta, cook for 1 to 2 minutes less than the package instructions, and if using fresh pasta, cook until just barely cooked through. Reserve about 3/4 cup (180ml) of the pasta cooking water before draining the pasta.

7. Combine Pasta and Sauce

Transfer the cooked pasta to the skillet with the mushroom sauce. Add the reserved pasta water and cook, stirring and tossing continuously, for 1 to 2 minutes until the pasta is well-coated with the sauce. Add the unsalted butter and continue to stir and toss until the butter is melted and the sauce becomes rich and glossy.

8. Finish with Cheese and Parsley

Remove the skillet from the heat and stir in the grated Parmigiano-Reggiano and chopped parsley. Serve immediately, passing any remaining grated Parmigiano-Reggiano at the table.