1 pound dried spaghetti
1 pound fresh mushrooms (we used oyster mushrooms; see Cook's Note)
3 tablespoons olive oil
2 onions, chopped
2 cloves garlic, minced
4 sprigs thyme or 1 tablespoon fresh thyme leaves
1 stick (8 tablespoons) unsalted butter
3 ounces freshly grated Parmesan cheese
My favorite mushrooms for this are either oysters, maitakes, shiitakes or button mushrooms, on their own or in combinations. Any onion will do for this recipe (leeks are fantastic in this as well); to be honest, I use all alliums (onions, shallots, garlic, leeks, chives, scallions and ramps) interchangeably.
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