Recipe by Adina Cappell
This is the recipe I use when I serve pasta to guests. It is so elegant and the flavors are extremely unique, due to the shallots and green onions.
Top Review by Mirj
This was delicious! I saw shitakes on sale at the outdoor market and bought a kilo without even thinking what I was going to do with them. I'm so pleased to have found this recipe! The only change I made was to use vegetable broth instead of chicken as I keep kosher and won't mix meat and dairy. The recipe was very light and delicate tasting in spite of the cup of heavy cream. This is definately going into the keeper file, thanks!
- 1 lb linguine, uncooked
- 1 lb shiitake mushroom, 1/4-inch slices
- 4 tablespoons butter
- 2 garlic cloves, minced
- 4 tablespoons shallots, minced
- 1⁄2 cup dry white wine
- 1⁄4-1⁄2 cup chicken broth
- 1 cup heavy whipping cream
- nutmeg, freshly grated to taste
- 1⁄3 cup scallion, thinly sliced
- 2 teaspoons lemon juice
- salt and pepper
- 2 teaspoons fresh thyme leaves
- white truffle oil (optional)
Directions See How It's Made
- Cook linguine pasta according to package directions to al dente; drain, reserving some of the pasta water and return to pan to keep warm.
- In a large frying pan, saute mushrooms in butter until they begin to soften.
- Add minced garlic and shallots; sauté an additional 2 minutes.
- Add white wine and simmer until wine is reduced by half.
- Add 1/4 cup of chicken broth, heavy cream, and nutmeg; simmer until sauce thickens.
- Remove from heat; add scallions, 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. If sauce is still thin, add some (Wondra) flour. (Avoid using parmesan to thicken, as I've found that it interferes with all of the other flavors).
- Place pasta on individual plates by using a long-tined fork, 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, sprinkle with fresh thyme and drizzle white truffle oil over the top and serve.