This dish is a creamy, umami-packed pasta that’s perfect for a cozy night in. The shiitake mushrooms add a rich, meaty flavor to the sauce, while the cream and Parmesan cheese make it luxuriously smooth and decadent. Serve it with a simple green salad and a glass of your favorite wine for a delicious and satisfying meal.
Tracy sent this recipe to me through the mail - she had cut out an article from the newspaper. I figured those two circumstances may never present themselves again in this day and age.
- Kimberly
Ingredients
- 8 oz linguine
- 4 tbsp butter
- 1 lb shiitake mushrooms, sliced thinly
- 2 cloves garlic, minced
- 4 tbsp shallots, minced
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- Juice from 1/2 small lemon
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped green onions
- Salt and pepper to taste
- Ground nutmeg to taste
- Fresh thyme, chopped, for garnish
Preparation
Cook the linguine according to package instructions until al dente. Drain and set aside, leaving just a little bit of water in the pot.
In a large skillet, bring 2 tbsp of the butter to medium heat and add the sliced mushrooms. Cook for a few minutes until the mushrooms soften up, then add the rest of the butter along with the garlic and shallots. Cook for another minute or so until fragrant.
Pour in the white wine and let it reduce by half. Add the chicken broth, heavy cream, and Parmesan cheese. Season with salt, pepper, and nutmeg. Simmer, stirring frequently until the sauce is smooth and coats the back of a spoon.
Add the cooked linguine to the skillet along with the lemon juice and chopped green onions. Toss well to coat in the sauce.
Serve the linguine with shiitake mushroom cream sauce in bowls, topped with more green onions and fresh thyme. For individual servings, I like to twirl about 1/2 a cup of pasta into a nest using a fork, then spoon the sauce over the top. Enjoy!