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Creamy Camembert-And-Mushroom Pasta
Ingredients
  • 3 tablespoons unsalted butter
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • ½ pound cremini mushrooms, trimmed and thinly sliced
  • ½ pound shiitake mushrooms, stems discarded and caps thinly sliced
  • 1 tablespoon thyme leaves
  • Salt and freshly ground pepper
  • ¼ cup dry white wine
  • ½ cup chicken stock or low-sodium broth
  • ½ pound spaghetti
  • ½ cup frozen baby peas, thawed
  • 4 ounces Camembert, rind removed
  • 2 ounces freshly grated Pecorino Romano cheese (½ cup)
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