Linguine With Wild Mushroom Alfredo

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

1. Cook linguine in 3 qts.
2. boiling water until al dente, about 8-10 minutes.
3. Drain.
4. In another large saucepan, heat the oil and wine over medium high heat.
5. Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
6. Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
7. Combine cornstarch and water until smooth.
8. Stir into the mushroom sauce and return to a gentle simmer.
9. Fold in the cooked linguine.
10. Cook for about 1 minute more over low heat, stirring frequently.
11. Transfer to warm serving plates and serve immediately.