Prep Time: 25 min Total Time: 25 min
1 pound linguine pasta
1 pound fresh Shiitake mushrooms, sliced 1/4-inch
4 tablespoons butter
2 cloves garlic minced
4 tablespoons shallots minced
1/2 cup dry white wine
1/2 cup chicken broth
1 cup heavy cream
Nutmeg, freshly grated to taste
1/3 cup green onions, thinly sliced
2 teaspoons fresh lemon juice
Salt and pepper, to taste
White Truffle Oil
2 teaspoons fresh thyme leaves,
Add pasta to boiling salted water, cook for approximately 9 minutes stirring
occasionally for an authentic al dente (cooked firmly but not hard) stage. Remove from heat. Drain well and set aside to make the sauce.
In a large skillet saute mushrooms in butter for 2 minutes. Add garlic and shallots,
cook an additional 2 minutes
without burning the
garlic. Add the wine, simmer until the liquid is reduced by one-half.
Add the broth, cream and nutmeg; simmer until it thickens and coats the back of a spoon. Remove from heat, add
the pasta, onions, lemon juice, salt and pepper tossing lightly to coat
everything. Thin the sauce with more
broth if necessary.
To serve put approximately 1/2 cup of the mixture into a teacup, twirl the
linguine around a long-tined fork
then slip it off onto a serving plate piling as high as possible
for a spectacular 5 star restaurant presentation. Drizzle with Truffle oil, sprinkle with
thyme and serve. Repeat this same process for each serving.
Oh, this is good!