My mom used to make mushroom linguine for my family growing up and it was one of my favorite meals. The mushrooms are coated in a rich cream sauce and you can just barely taste the hint of dry white wine lingering on your palette. If you are like me and try to pick up mushrooms whenever you go to the store, this is a helpful recipe to have, since they go bad so quickly. Pair it with white wine and a fresh salad or seafood to really pull the meal together.
10 oz. baby Bella mushrooms, sliced
1/3 cup parsley, chopped
6 oz. linguine
1 lemon zest & juice
3 cloves garlic. minced
1/2 cup dry white wine
salt & pepper to taste
1/2 cup heavy cream
1/2 cup chicken broth
2 medium shallots or 1 white onion, chopped
1/2 cup fresh parmesan, grated
1 tbsp butter
In a large pot bring heavily salted water to a rolling boil and cook pasta 1 minute less than instructed. In the meantime, in a large skillet add 2-3 tablespoons olive oil over medium heat. Cook onions until fragrant.
Add butter then mushrooms and let cook until golden brown (4-5 minutes). Add the garlic and cook for another 2 minutes.
Carefully add the wine and scrape anything off the bottom of the skillet.
Add the broth, lemon, parmesan, cream, salt, & pepper over medium-low heat. Stir constantly to dissolve the cheese until it is fully melted (around 2 minutes).
Transfer pasta into the saucepan and add a splash of reserved pasta water, stirring vigorously until the sauce completely coats the pasta. Garnish with chopped parsley and more fresh parmesan. Serve immediately and enjoy!