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| unsalted butter: 3 Tbl |
| olive oil: 1 Tbl |
| onions (chopped): 1/2 cup (1 medium) |
| garlic: 3 cloves (minced) |
| white mushrooms: 12 oz |
| fresh thyme: 1 Tbl |
| heavy whipping cream (fluid): 1/2 cup |
| shredded parmesan cheese: 1/2 cup |
| pasta (orzo): 3 cups |
Credit: www.bhg.com
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1. In a large skillet heat butter and oil over medium heat. Add onion and garlic. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Cook 4 to 5 minutes more or until mushrooms are tender and lightly browned, stirring occasionally. Add cream. Bring just to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until thickened. Stir in cheese until melted.
2. To serve, place hot cooked pasta in serving bowl. Spoon mushroom sauce over pasta. Sprinkle with parsley.
