8 oz fresh button mushrooms, halved or quartered (depending on size)
1/2 yellow onion, sliced thin
2 T olive oil, divided
2 cloves garlic, minced
1/4 tsp dried thyme, or 1 fresh sprig
1 cup chicken stock
1/2 lb Campanelle pasta, cooked al dente
fresh parmesan cheese
Cook the pasta in salted boiling water until al dente, about 10 minutes.
In a large saute pan over medium heat, add 1 T olive oil, mushrooms, onions, salt, pepper, and thyme. Cook until mushrooms are tender, about 7 minutes. Add the garlic and cook another minute. Add the chicken stock and let reduce by half, about 5 minutes.
Add the cooked pasta to the mushroom sauce and cook together another few minutes, until pasta is tender. Drizzle 1 T olive oil and toss well to coat. Taste and adjust seasonings. Serve with a little shaved parmesan over top. Enjoy!