I am a huge mushroom fan. What vegetable do you know, personally, that can fit in at any party or even replace meat in a dish? Seriously, add a ton of mushrooms to that marinara and you will never miss the meat. Ever try a grilled Portabello? Don’t even get me started on pizza.
The real magic of mushrooms is how they absorb and meld with the other flavors in your recipes while still bringing meaty earthiness to the party. Sautéed mushrooms are a spectacular accompaniment to everything from a bacon burger to a big, fat, juicy Porterhouse.
This comfy, cozy mushroom pasta recipe is a major delish-dish that I make regularly. It can be as elegant or weeknight as you like with a few tweeks. Fresh thyme, good white wine and crème fraîche just make your taste buds sing but you can use sour cream in a pinch (Although I highly recommend not skimping here). I use linguini pasta to add a little more texture to the dish but feel free to use spaghetti, or whatever pasta you have on hand. The important thing is to enjoy the process of the creation just as much as the process of chowing down.
Enjoy!
Creamy Linguini with Mushrooms
4
servings39
minutesIngredients
8 Ounces linguine pasta
2 tablespoons Extra-virgin olive oil
6 cloves Garlic, thinly sliced
1 1/2 pounds Mixed mushrooms, sliced
1 cup Diced shallots
1 tablespoon Chopped fresh thyme
1 cup Dry white wine
1/2 cup Sour cream or crème fraîche
1/4 cup Grated Parmesan cheese plus more for garnish
1 tablespoon Butter
1/2 teaspoon Salt
1/4 teaspoon Fresh ground pepper
Finely chopped fresh parsley for garnish
Directions
- Bring a large pot of salted 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.
- While water boils, 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 occasionally, 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 5 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.
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