Creamy Mushroom Linguine
From dixiesmom 15 years ago
- 30 minutes to make
- Serves 2
This recipe is from the Manitoba Mushroom Growers Association. A perfect vegetarian meal for two. Looking for less calories - try evaporated milk instead of the whipping cream.
Ingredients
- 6 oz (200 g) uncooked linguine noodles shopping list
- 2 tbsp (25 mL) butter shopping list
- 1/2 cup (125 mL) chopped shallots shopping list
- 1/2 lb (250 g) fresh mushrooms, (white, crimini, shiitake*, portabella, oyster) thinly sliced shopping list
- 1/4 cup (50 mL) white wine or apple cider shopping list
- 1 cup (250 mL) whipping cream shopping list
- 1/4 cup (50 mL) grated Parmesan cheese shopping list
- ( ) Salt and freshly ground pepper shopping list
- ( ) Chopped fresh parsley shopping list
How to make it
- In large pot of boiling water, cook linguine according to package directions. Drain. Set aside.
- In large fry pan over medium-high heat, melt butter. Sauté shallots and mushrooms in butter until softened, about 5 minutes.
- Add wine. Cook until almost no liquid remains.
- Add whipping cream. Reduce heat. Simmer, stirring often, until mixture thickens, about 10 minutes.
- Stir in Parmesan cheese, salt and pepper to taste. Remove from heat.
- Add cooked linguine, tossing gently until well mixed. Sprinkle with parsley.
- *Remove and discard woody stems before slicing.
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