Total Time
Prep 10 mins
Cook 25 mins

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

Ingredients Nutrition


  1. Cook pasta in boiling salted water according ton package directions; drain and keep hot.
  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. Add wine, salt, pepper and basil to the skillet. Cover and simmer for 8-10 minutes, stirring occasionally.
  4. Uncover. Add parsley and heavy cream; simmer until liquid thickens/reduces a bit.
  5. Toss the hot cooked pasta with the mushroom sauce. Place in serving bowls and sprinkle with parmesan cheese, if desired.


Most Helpful

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.

Emmelyn Stieb August 25, 2010

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!

Dimpi February 20, 2009

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!

Dr. Jenny December 20, 2008

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