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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Linguine with Creamy Mushroom Sauce Recipe

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This recipe for Linguine with Creamy Mushroom Sauce is from Recipes to Try, 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:  
8 oz whole-wheat linguine pasta
2 Tbsp extra-virgin olive oil
6 cloves garlic, sliced
1 1/2 pounds mixed mushrooms, sliced
1 cup diced shallots
1 Tbsp chopped fresh thyme
1 cup dry white wine
1/2 cup sour cream
1/4 cup grated Parmesan Cheese plus more for garnish
1 Tbsp butter
1/2 tsp salt
1/4 tsp ground pepper
Directions:
Directions:
Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.

Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occationally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.

Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reversed pasta water, sour cream, Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.
Number Of Servings:
Number Of Servings:
4

 

 

 

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