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Linguini with Mushrooms
in Cream Sauce
not a big fan of cream sauces in restaurants Ö thereís
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 donít want to feel as if Iím 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 donít recommend
using only button mushrooms (which lack a strong flavor).
8 oz. mixed mushrooms (button, shiitake, oyster, porcini Ö
whatever you can get your hands on), sliced
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
Ĺ lb. linguini
1. Bring a large pot of water to a
While water is coming to a boil, mince garlic and shallot.
Add pasta to water and cook according to directions on box. Cook until
2 tbsp. olive oil on low-medium in a skillet. Sautť garlic and shallot
until they turn translucent.
the sliced mushrooms and stir gently. Cook for approximately 5 minutes,
until the mushrooms are cooked through.
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.
. laze . home.