Creamy Camembert and Mushroom Pasta
Ingredients
- 3 tablespoons unsalted butter
- 1 large shallot, minced
- 1 garlic clove, minced
- 1/2 pound cremini mushrooms, trimmed and thinly sliced
- 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 1 tablespoon thyme leaves
- Salt and freshly ground pepper
- 1/4 cup dry white wine
- 1/2 cup chicken stock or low-sodium broth
- 1/2 pound spaghetti
- 1/2 cup frozen baby peas, thawed
- 4 ounces Camembert, rind removed
- 2 ounces freshly grated Pecorino Romano cheese (1/2 cup)
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