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Mushroom Linguini with Truffle Breadcrumbs Recipe

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This recipe for Mushroom Linguini with Truffle Breadcrumbs, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Kiernan-Lewis


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

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.
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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