We cook them in stages so the tougher mushrooms cook longer and the more delicate shiitakes cook less so they hold their shape. The touch of crème fraîche in the sauce gives the dish a stroganoff-like flavor; substitute full-fat sour cream if you can’t find it.
How to Make It
Cook pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid; drain pasta.
While pasta cooks, remove stems from portobello and shiitake mushrooms; reserve for another use (such as making stock). Scrape out black gills from underside of portobello caps with a spoon; discard gills. Cut each portobello cap in half; cut each half crosswise into 1/2-inch slices. Cut shiitake caps into 1/2-inch slices
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