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Linguine
with
Mushroom Garlic Cream Sauce
recipe and
photograph by www.finedinings.com
Serves 8 to 10
1 pound linguine pasta
1 pound fresh Shiitake mushrooms, sliced 1/4-inch
4 tablespoons butter
2 cloves garlic minced
4 tablespoons minced shallots
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, garnish
Prepare linguine according to package directions.
In a large skillet sauté mushrooms in butter for 2 minutes. Add minced
garlic and shallots, sauté 2 minutes more. Add white wine and simmer
until reduced by half. Add chicken broth, cream and nutmeg;
simmer until sauce thickens. Remove from heat, add drained linguine, green onions, lemon juice,
salt and pepper tossing lightly to coat the pasta. Thin the cream sauce with more
broth if necessary.
For individual portions, twirl 1/2 cup sauced linguine with a long-tined fork, slip
pasta off fork onto a serving plate piling as high as possible; drizzle
pasta with
white truffle oil, sprinkle with fresh thyme and serve. Repeat this same process for each serving.
Wine recommendation: Pinot Gris
see more of my gourmet First Course Recipes with photographs
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