Pink mushroom pasta with pancetta and thyme

Pink oyster mushrooms! Ramps! Radish sprouts! The Midtown Farmers Market opened for the season this weekend, thus flipping the switch from the time of year when I plan menus and then go to the store to when I go to the market and then plan menus. If you see pink mushrooms, you just have to let them drive the bus.

The market is in a new, temporary location this year next to Moon Palace Books. It's kind of elbows-in compared with its former roomy quarters, but everyone was in a good mood, and just glad it wasn't snowing like it has been for some market openers. 

 

Pasta with mushrooms and pancetta

Adapted from Bon Appetit, October 2016. The original recipe called for sliced proscuitto, but I didn't have any on hand, so pancetta it was, which is what happens when you shop first and plan later.

Ingredients

1 pound penne pasta

2 tablespoons olive oil

3 ounces diced pancetta

1 pound mixed mushrooms (oysters, chanterelles, cremini, shiitake), torn into bite-size pieces

2 medium shallots, finely chopped

1 teaspoon fresh thyme leaves

1 cup broth

⅓ cup heavy cream

2 tablespoons butter

Method

Bring a large pot of boiling water to a boil. Salt liberally and cook pasta to al dente, reserving some cooking liquid for possible use in the sauce.

Meanwhile in a large deep skillet, cook pancetta until crisp. Drain on paper towels and set aside.

Add 2 tablespoons olive oil to pan and saute mushrooms until browned and tender, tossing often. Stir in shallots, thyme and salt and pepper. Cook, stirring often, until shallots are tender. Add stock and simmer for about 10 minutes until sauce has reduced. Stir in cream and butter and heat through. Add pancetta. Add pasta and stir to coat, adding reserved pasta liquid as needed to make desired sauce consistency. Season to taste with salt and pepper.

Rating: Quite nice. Saucy without being cloying. The pink mushrooms don't stay pink, but they stay tasty.