Mushroom Linguine

I love mushrooms!!!! This is from Sunset magazine and is easy to prepare. Use any combination of mushrooms you'd like. This works well as a side dish.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces dry linguine
• 1  cup  fat-skimmed chicken broth (can sub veg broth)
• 1⁄3 cup  whipping cream
• 2  tablespoons  of chopped parsley
• 1⁄3 cup parmesan cheese (or more)
• 1  lb  assorted fresh mushrooms
• 2  tablespoons olive oil
• 1⁄3 cup  chopped shallot
• 1  teaspoon dried thyme
•  salt and pepper

Directions

1. For mushrooms:
2. Trim and discard tough or discolored stem ends and any bruised spots or blemishes from mushrooms.If using shiitakes, remove the entire stem.
3. For firm mushrooms, remove any dirt with a damp cloth.
4. For delicate mushrooms with lots of placed for dirt to hide, submerge in a bowl of cool water and move w/ hand to loosen any dirt particles.
5. Slice large, fat mushrooms about 1/4 inch thick and cut thin ones into bite size pieces; leave small ones whole.
6. Pour olive oil into a 12 inch frying pan. Add mushrooms, shallots, and thyme and stir often until mushrooms are browned, 8 to 10 minutes.
7. Add salt and pepper to taste.
8. For Pasta:
9. in a 5 to 6 quart pan over high heat, bring water to boil. Add linguine, stir, and cook until barely tender to bite, about 7 to 9 minutes.
10. Drain.
11. Add broth and whipping cream to sauteed muchrooms in pan over high heat and stir until mixture is boiling.
12. Add drained pasta and stir until hot. Pour unto a platter or dinner plates.
13. Garnish with parsley and parmesan cheeses to taste.