Linguine Pasta in Mushroom Cream Sauce
August 12th, 2007 by
Chef Mom
Fresh Wild Mushrooms & Cream on Linguine
FineDinings.com
1 (16-oz) package uncooked linguine pasta
1 lb fresh wild mushrooms (chanterelles, shiitake, oyster, etc)
4 T Butter
2 cloves Garlic, minced
1/2 cup dry white Wine
1/2 cup Chicken Broth
1 cup Heavy Cream
Nutmeg, freshly grated to taste
1/3 cup thinly sliced Green Onion (optional)
2 tsp fresh Lemon Juice
Salt and Pepper to taste
2 tsp fresh Thyme leaves
White Truffle Oil
Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm.
Clean mushrooms with a damp cloth and cut into 1/4-inch slices. In a large frying pan, saute mushrooms in butter for 2 minutes. Add minced garlic and shallots; saute an additional 2 minutes. Add white wine and simmer until wine is reduced by half. Add chicken broth, cream and nutmeg; simmer until sauce thickens.
Remove from heat. Add green onions, lemon juice, salt and pepper.
Add drained pasta to sauce; tossing gently to coat the pasta. Add more chicken broth or pasta water if sauce seems too thick.
Place pasta in serving bowl or on individual plates by using a long-tined fork (twisting each portion onto plate so that it stands up as high as possible). Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme leaves. Drizzle white truffle oil over the top.