Fresh Wild Mushrooms & Cream on Linguine

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This very flavorful pasta dish makes an excellent side dish or first course dish to serve with your special meal. Recipe was adapted by Peggy Bucholz of Tucson, Arizona from a recipe from the Amador Foothill Winery.

Check out Linda's Pasta Hints and Tips, Pasta, Rice, and Main Dish Recipes, and more Mushroom Recipes.
 

Fresh Wild Mushrooms & Cream on Linguine

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 onion
2 teaspoons fresh lemon juice
Salt and pepper to taste
2 teaspoons fresh thyme leaves
White Truffle Oil

* Domestic white or brown mushrooms can be substituted for wild mushrooms.

Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm.

Clean mushrooms with a damp cloth and cut into 1/4-inch slices. In a large frying pan, saute 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 more 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.