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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mushroom Linguini with Truffle Breadcrumbs Recipe

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This recipe for Mushroom Linguini with Truffle Breadcrumbs is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-oz. cremini mushrooms
4-oz. oyster mushrooms
1/8-oz chives, chopped
2 shallots, minced
1/4 cup panic breadcrumbs
2 TB butter
2 TB truffle zest
1/8-oz thyme
8-oz linguine
3 TB white wine
8-oz. heavy cream
1-oz. grated Parmesan
Directions:
Directions:
Slice mushroom caps into 1/4-inch slices.

Put 1 TB butter in a medium high-sided pan over medium-high heat. When butter if foamy, add breadcrumbs and cook until golden--3 minutes.
Remove pan from heat and add zest and 1/8 tsp salt. Transfer to a small bowl.

In same pan, heat 2 tsp olive oil. When oil is shimmering add thyme sprigs and shallots, cook 2-3 minutes. Add mushrooms and cook until golden and crisp--8-10 minutes. Remove thyme sprigs and discard. Season mushroom with salt and pepper.

While mushrooms cook, season boiling water with salt and stir in linguine until al dente--about 8 minutes.
RESERVE 1/2 CUP PASTA COOKING WATER.
Drain linguini and set aside.

When mushrooms are cooked add wine to the pan and, still over medium-high heat, stir until nearly evaporated--1 minute. Add 1/4 cup cream, 1-2 minutes. Remove pan from heat and stir in Parmesan, linguine, remaining butter and half of the reserved pasta water. Stir in remaining pasta water 1 TB at a time until race is thick and creamy.

Divide mushroom linguine between serving plates and top with truffle breadcrumbs. Garnish with chives.

 

 

 

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