Coarse salt and ground pepper
12 ounces gemelli or other short twisted pasta
4 tablespoons butter
1 shallot, minced
1/2 cup dry white wine
1 package button mushrooms, trimmed and thinly sliced
4 portobello mushrooms sliced into 1 inch pieces
1 teaspoon dried thyme
1/4 cup grated Parmesan, plus more for serving
1) In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot. Set aside.
2) Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add shallot; season with salt and pepper. Cook, stirring occasionally, until shallot begins to soften, 3 to 4 minutes. Add wine; cook until almost evaporated, 3 to 5 minutes.
3) Add mushrooms. Cook over medium-high heat, stirring occasionally, until mushrooms are tender and begin to brown, 6 to 8 minutes. Add thyme to skillet.
4) Transfer pasta to skillet (or vice versa). Add Parmesan and remaining butter, and toss to combine. Season with salt and pepper, and serve with more Parmesan.