Mushroom Linguine

Submitted by *Parsley*

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

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 4

ingredients

• 8 ounces liguine pasta, can use spaghetti
• 6 tablespoons butter
• 1⁄2 cup chopped onion
• 4 -6 garlic cloves, minced
• 24 ounces mushrooms, sliced, use favorite(s)
• 1⁄3 cup white wine
• 1⁄2 teaspoon salt
• 1⁄4 - 1⁄2 teaspoon pepper
• 1⁄2 teaspoon basil
• 1⁄2 cup parsley, chopped
• 6 tablespoons heavy cream
• 1⁄4 cup shredded parmesan cheese, to sprinkle

directions

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.

Reviews

[Dr. Jenny]

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!

 

[CookingONTheSide]

A very good pasta dish for those who love mushrooms. I do love mushrooms and I loved this dish. Very easy to make as well. I will definitely make again. Thanks for sharing!

 

[Krysenda S.]

Excellent recipe. I have made it twice in 2 weeks cause it was a hit the first time around! My family requested this be put in regular rotation!

 

[Emmelyn Stieb]

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.

 

[Dimpi]

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!