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| Linguine Pasta 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 Shiitake 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 pasta, 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 off
the fork onto a serving plate piling as high as possible; drizzle with
white truffle oil, sprinkle with fresh thyme and serve. Repeat this same process for each serving.
Wine
recommendation: Pinot Gris
for another easy First Course recipe like
this one: Fettuccine and Shiitake
Mushroom Sauce Recipe
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