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    You are in: Home / Recipes / Mushroom Linguine Recipe
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    Mushroom Linguine

    Mushroom Linguine. Photo by *Parsley*

    1/2 Photos of Mushroom Linguine

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    *Parsley*'s Note:

    For the mushroom lovers! Use linguine, spaghetti, or any long pasta.

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    Units: US | Metric


    1. 1
      Cook pasta in boiling salted water according ton package directions; drain and keep hot.
    2. 2
      While pasta is cooking: In a large skillet, melt butter. Add onion, garlic and mushrooms; sauté over med-high heat for about 5 minutes.
    3. 3
      Add wine, salt, pepper and basil to the skillet. Cover and simmer for 8-10 minutes, stirring occasionally.
    4. 4
      Uncover. Add parsley and heavy cream; simmer until liquid thickens/reduces a bit.
    5. 5
      Toss the hot cooked pasta with the mushroom sauce. Place in serving bowls and sprinkle with parmesan cheese, if desired.

    Ratings & Reviews:

    • on August 25, 2010


      WONDERFUL! I used fresh basil instead of parsley--about 1/4 cup, and sherry instead of white wine. I also subbed olive oil for half the butter. My family loved it.

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    • on February 20, 2009


      Wonderful recipe, Parsley! We had this for lunch today along with grilled chicken, garlic spinach, roasted potatoes and a ww roll. Delicious. I made a few changes to suit our tastes - I used only 1 tbsp butter along with a tsp of olive oil. Used about 12 oz cremini mushrooms, a half cup of broccoli and a minced serrano pepper for heat. I used half and half instead of cream and added 8 tbsp (1/2 cup), plus a half cup of the pasta liquid. I also pureed about 1/3 cup of the mushroom mixture with some pasta liquid to add creaminess to the sauce. I didn't have any fresh basil or parsley so used dried. And finally, I used porcini flavored linguine and a good dry bordeaux . Excellent results! Next time, I will use 16oz mushrooms and puree a half cup to get more sauce. Reduce half and half to just 4 tbsp, and use fresh herbs. Thank you for posting!

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    • on December 20, 2008


      DH and I made this linguine for lunch today. It is very rich and really delicious. We liked how fast and easy it was to prepare. I used about 16 oz of button and portabella shrooms, as that it what I had on hand and it seemed like it was plenty. We'll definitely have this again when we are in need of a quick to fix, tasty lunch. Thanks!

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    Read All Reviews (5)


    Nutritional Facts for Mushroom Linguine

    Serving Size: 1 (328 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 537.7
    Calories from Fat 260
    Total Fat 28.9 g
    Saturated Fat 17.4 g
    Cholesterol 82.1 mg
    Sodium 565.3 mg
    Total Carbohydrate 52.9 g
    Dietary Fiber 4.2 g
    Sugars 6.1 g
    Protein 16.4 g

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