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| I love this linguine recipe with
freshly sliced Shiitake mushroom coated delicious garlic
cream sauce finished with White Truffle Oil...
Wow!
What an elegant and delicious mushroom recipe!
it is ideal to serve at a dinner party for a mushroom pasta course.
As a suggestion: Serving a citrus sorbet after this creamy
linguine
course would be perfect in order to cleanse your palate before the
next course is served.
See my dinner planning
tips and ideas.
This fabulous linguine mushroom dish is also good
simply served with a tossed salad and a
crusty French bread... yum!
Adding truffle oil to the plated pasta just before serving is
always best,
if the truffle oil is heated it loses it's wonderful flavor for another easy First Course recipe like this
one, try:
Fettuccine and Shiitake
Mushroom Sauce Recipe Linguine Mushroom Garlic Cream Sauce
recipe and
photograph by Peggy Bucholz for 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 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,
garnish
Bring 4 - 6 quarts of water to a rolling boil. Add salt to taste, if
desired. Add the 1 pound linguine to the water. Stir
gently. Return water to a boil, set the timer for 9 minutes stirring
occasionally for an authentic al dente (cooked firmly but not hard) pasta
stage. Remove from heat. Drain well and set aside to make the
mushroom garlic cream sauce.
In a large skillet sauté Shiitake mushrooms in butter for 2 minutes. Add minced
garlic and shallots to the mushroom, sauté 2 minutes more without burning the
garlic. Add white wine and simmer
until the liquid is reduced by half. Add chicken broth, cream and nutmeg;
simmer until sauce thickens and coats the back of a spoon. Remove from heat, add
the drained linguine pasta, green onions, lemon juice,
salt and pepper tossing lightly to coat the linguine pasta.
Thin the garlic cream sauce with more
broth if necessary.
For individual portions,
I like to put approximately a 1/2 cup serving of sauced linguine mushroom
mixture into a teacup and twirl the linguine pasta around a long-tined fork
then slip it off the fork onto a serving plate piling as high as possible
for a spectacular presentation. Drizzle the linguine pasta with White
Truffle oil, sprinkle with fresh thyme any stray mushroom and serve. Repeat this same process for each serving.
Oh, this is good!
Wine
recommendation: Pinot Gris
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