This Fresh Wild Mushroom Linguine recipes is a flavorful and excellent side dish. It is perfect to serve for a first course with your special meal, or as your main dish. The earthy flavor of the wild mushrooms tossed with the creamy pasta is amazing. All the mushroom lovers will rejoice over this recipe!
If you are not able to forage through the woods or your local farmers market to find wild mushrooms do not fret, as you can substitute domestic white or brown mushrooms from the store.
- 1 (16-ounce) package linguine pasta, uncooked
- 1 pound fresh wild mushrooms (chantrelles, shiitake, oyster, etc.)*
- 4 tablespoons butter
- 2 cloves garlic, minced
- 4 tablespoons shallots, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 cup cream
- Nutmeg, freshly grated
- 1/3 cup green onions, thinly sliced
- 2 teaspoons fresh lemon juice
- Coarse salt and coarsely ground black pepper to taste
- 2 teaspoons fresh thyme leaves
- White truffle oil
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, sautmushrooms in butter for 2 minutes. Add minced garlic and shallots; sautan 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.
* Domestic white or brown mushrooms can be substituted for wild mushrooms.