This very flavorful pasta dish makes an excellent side
dish or first course dish to serve with your special meal. Recipe was
adapted from a recipe from the
Amador Foothill Winery of Plymouth, CA.
Pasta Hints and Tips
and
more delicious
Pasta Recipes,
and
more
Mushroom Recipes.
Fresh Wild Mushrooms and Cream on Linguine
Recipe Type:
Pasta,
Mushrooms,
Cream,
Wine,
Truffle Oil
Yields: 8 servings
Prep time: 30 min
Ingredients:
1 (16-ounce) package uncooked
linguine pasta
1 pound fresh wild mushrooms (chanterelles, shiitake, oyster, etc)*
4 tablespoons butter
2 cloves
garlic, minced
4 tablespoons minced shallots
1/2 cup dry white
wine
1/2 cup chicken broth
1 cup
cream
Nutmeg, freshly-grated to taste
1/3 cup thinly-sliced green onions
2 teaspoons fresh
lemon juice
Coarse salt
and coarsely-ground
black pepper to taste
2 teaspoons fresh
thyme leaves
White
Truffle Oil
* Domestic white or brown mushrooms can be
substituted for wild mushrooms.
Preparation:
Cook pasta according to package directions: drain and return to pan to keep warm.
Learn How To Cook Pasta Properly.
Clean mushrooms with a damp cloth and cut into
1/4-inch slices. In a large frying pan, sauté mushrooms in butter for 2 minutes. Add
minced garlic and shallots; sauté an additional 2 minutes. Add white wine and simmer until
wine is reduced by half. Add chicken broth, cream, and nutmeg; simmer until sauce
thickens. Remove from heat. Add green onions, lemon juice, salt, and pepper.
Add drained pasta to sauce;
tossing gently to coat the pasta. Add additional chicken broth or pasta water if sauce seems too thick.
Place pasta in a serving bowl or on individual
plates by using a long-tined forks (twisting each portion onto a heated plate so that it
stands up as high as possible). Spoon any mushrooms left in the pan over the top and
sprinkle with fresh thyme leaves. Drizzle white truffle oil over the top.
Makes 8 servings.
