Whether you are a vegetarian, don't eat meat on Friday for lent, or just enjoy good food, this mushroom linguine is a yummy dish to try. Obviously, mushrooms are the star of this dish and adds a distinct flavor that is complimented well by the white wine based cream sauce. Read on and enjoy!
1 box uncooked linguine pasta
16 oz. baby bella (cremini) mushrooms, sliced
2 tablespoons butter
1 small onion or 2 shallots, chopped
6 garlic cloves, minced
2 tablespoons olive oil
1/2 cup dry white wine
1 cup reserved pasta water or broth
1/2 cup heavy cream or half and half
1/3 cup parsley, chopped
1 tablespoon dried thyme (optional)
1/2 cup parmesan cheese, finely grated plus more for garnish
1/4 -1/2 lemon 🍋 juice
fresh ground black pepper to taste
bacon for garnish (optional)
Bring well salted pot of water to rolling boil then add linguine. Follow package instructions and cook until almost al dente.
Meanwhile, add the oil to a large skillet over medium high heat.
Add onions and saute for 1-2 minutes then add garlic and saute for about 30 seconds until both are fragrant. Stir in mushrooms and cook on high heat until browned and mushroom juice has evaporated, about 10-12 minutes.
Add the wine, thyme, and lemon juice and let wine reduce by half.
Add the cream and reserved pasta water then let simmer until barely boiling.
While on low heat stir in the parmesan cheese, butter, and parsley. Season with salt and pepper.
Using tongs to distribute evenly, add drained pasta to mushroom sauce. Garnish with more parsley and parmesan if desired.
I added a little bacon 🥓 on top this time, which is equally delicious!