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Linguine Pasta with Shiitake Mushrooms
An Excellent Choice for a First Course


This is a great recipe, this entree is tossed with a flavorful garlic cream sauce. I like to serve it with a green salad and a crusty French bread

Linguine Pasta with Mushrooms
recipe and photograph by Peggy Bucholz for

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Prep Time: 25 min     Total Time: 25 min     Servings: 8


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!

Wine recommendation: Chardonnay

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