INGREDIENTS
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24 garlic cloves, peeled
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24 oz. sliced baby portabello mushrooms (or any kind of mushrooms)
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3 Tbsp. olive oil, divided
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kosher salt and freshly-cracked black pepper
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1 large shallot, peeled and thinly sliced
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1 cup dry white wine
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1 cup chicken broth
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3 sprigs fresh thyme
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1 cup heavy cream (or you can just use 1/2 cup)
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12 oz. pasta (I used farfalle)
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freshly-shaved Parmesan