برديلي مع صلصة الفطر‎-‎مطبخ قودي

1
Bring a large pot of generously salted water to a boil.
2
While the water is boiling make the mushroom sauce. In a large skillet heat the olive oil over medium-high heat. Add the shallots and cook, stirring frequently, until softened, but not browned, about 1-2 minutes. Increase the heat to high and add all of the mushrooms to the pan giving them a quick toss to coat in oil, then leave them undisturbed (no stirring) for 3-4 minutes. Give them a stir, add 1/2 teaspoon salt, and continue to cook, tossing once or twice, for another 3-4 minutes or until the mushrooms become tender and their liquid evaporates.
3
Reduce heat to medium and add the butter, garlic, thyme, crushed red pepper flakes (if using), and a generous pinch of salt and pepper and sauté for 1 minute. Pour in the wine and cook for another minute. Add the broth and simmer until sauce slightly reduces, about 2-3 minutes.
4
Meanwhile add the pasta to the boiling water and cook until al dente. Using tongs, transfer the pasta to the pan, along with 1/4 cup pasta water. Drizzle with olive oil, sprinkle with the parsley, and toss to coat.
5
If the sauce seems a bit dry, add another 1/4 cup pasta water. Remove the skillet from the heat, and sprinkle with the grated cheese. Toss and serve immediately, passing more grated parmesan at the table and flaky salt for sprinkling, if desired.

برديلي مع صلصة الفطر