Linguine Pasta with Mushroom-Garlic
Cream Sauce Recipe

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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