Linguine With Mushrooms and Ham Sauce

"This is a recipe I took in a Coup de Pouce (Québec)"
photo by BakinBaby photo by BakinBaby
photo by BakinBaby
photo by Kim127 photo by Kim127
photo by Lori Mama photo by Lori Mama
Ready In:




  • In a big skillet, heat oil at medium heat. Add onion, garlic and cook, stirring from time to time, for about 5 minutes or until onion has soften. Add mushrooms, sherry or wine and cook for about 5 minutes or until mushrooms have soften. Sprinkle with flour and stir.
  • With a whisk, add milk slowly and keep cooking, stirring from time to time, for about 12 minutes or until the sauce has thicken. Add ham, parsley, salt and pepper and stir.
  • In the meantime, in a big casserole with boiling salted water, cook pasta 8 to 10 minutes or until al dente. Drain pasta and put back in the casserole. Add the mushrooms and ham sauce and stir to coat well.

Questions & Replies

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  1. Nice way to finish off a ham. I added the peas, but think next time I'll either add less or skip all together. The sauce was lovely. Made for tag game.
  2. Looks pretty, easy to prepare and tastes great. That is what I look for in a recipe. thank you for posting,
  3. This has all my favorite ingredients. The green peas is a great addition. Thanks, Ginny
  4. This was very good and pretty easy to make. It had a nice flavor. I might add peas next time like one reviewer did and it would give it a nice color and another complementary flavor. Thanks for sharing!! Brian
  5. Very quick to put together and we really enjoyed the mushrooms and ham together. I think this would be just as good over mashed potatoes. We used the sherry and regular button mushrooms.


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