Prep 20 mins
Cook 20 mins
From Vegetarian Times, here is a new take on the classic Alfredo Sauce with 3 different kinds of mushrooms which makes a light but appetizing sauce. Proof that an appetizing sauce does not have to be a "heart attack on a plate". For a low sodium version, add the juice of 1 lemon to the sauce a few minutes before serving, and omit the salt.
- 8 ounces linguine
- 1 tablespoon olive oil or 1 tablespoon canola oil
- 1 tablespoon dry white wine
- 8 ounces button mushrooms, sliced
- 6 -8 fresh shiitake mushrooms, sliced
- 4 ounces oyster mushrooms, sliced
- 3 -4 cloves garlic, minced
- 2 cups low-fat milk
- 2 tablespoons fresh parsley, chopped
- 1 1⁄2 tablespoons Dijon mustard
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Cook linguine in 3 qts.
- boiling water until al dente, about 8-10 minutes.
- In another large saucepan, heat the oil and wine over medium high heat.
- Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
- Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
- Combine cornstarch and water until smooth.
- Stir into the mushroom sauce and return to a gentle simmer.
- Fold in the cooked linguine.
- Cook for about 1 minute more over low heat, stirring frequently.
- Transfer to warm serving plates and serve immediately.
This was a great recipe. I would suggest only 1 - 1 1/2 cups of skim milk though (as ours was a little much). Also, I added some bay scallops with the mushrooms and it was delicious! Easy and quick to make!
Good stuff, even though the name leads you to believe that it is an alfredo when it isn't what one would typically think of as alfredo. I still liked it though!
Superb recipe! Used a good splash of very dry sherry rather than the wine with delicious results. Thanks for a definite keeper!