| .. |
got
a great recipe to share?
don't be a wallflower!
jump to the discussion
boards
..
|
copyright
©1999-2000
DigsMagazine.com.
|
Quick
Fix |
Linguini with Mushrooms
in Cream Sauce |
|
 I’m
not a big fan of cream sauces in restaurants … there’s
something about the sight of pasta swimming in a lagoon of cream
and butter that makes me feel a little ill. I love the creamy
flavor; I just don’t want to feel as if I’m consuming fat
straight. This recipe makes use of just enough cream to coat the
pasta in a satisfying but not overly rich sauce. You can use any
combinations of mushrooms you like, although I don’t recommend
using only button mushrooms (which lack a strong flavor).
|
ingredients
8 oz. mixed mushrooms (button, shiitake, oyster, porcini …
whatever you can get your hands on), sliced
1 shallot
1 clove garlic
3 tbsp. white wine
1/3 cup heavy cream (you can also use light cream or
half-and-half, for a lighter sauce)
2 tbsp. olive oil
½ lb. linguini |
|
time
30 minutes
serves 2 |
1. Bring a large pot of water to a
boil.
2.
While water is coming to a boil, mince garlic and shallot.
3.
Add pasta to water and cook according to directions on box. Cook until
al dente.
4. Heat
2 tbsp. olive oil on low-medium in a skillet. Sauté garlic and shallot
until they turn translucent.
5. Add
the sliced mushrooms and stir gently. Cook for approximately 5 minutes,
until the mushrooms are cooked through.
6. Add
the white wine, stir and cook for a minute or two. Pour in the cream,
and cook until the liquid has reduced by half and has begun to thicken
into a sauce. Add salt and pepper to taste. Serve over cooked pasta.
o
--------------------------->
lounge .
nourish .
host
. laze . home.
|
