Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Wild Mushrooms & Cream On Linguine




Source of Recipe


Internet


List of Ingredients




1 (16-ounce) package uncooked linguine pasta
1 pound fresh wild mushrooms (chanterelles, shiitake, oyster, etc.)*
4 tablespoons butter
2 cloves garlic, minced
4 tablespoons minced shallots
1/2 cup dry white wine
1/2 cup chicken broth
1 cup cream
Nutmeg, freshly grated to taste
1/3 cup thinly sliced green onion
2 teaspoons fresh lemon juice
Salt and pepper to taste
2 teaspoons fresh thyme leaves
White Truffle Oil



Recipe



* Domestic white or brown mushrooms can be substituted for wild mushrooms.

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 a serving bowl or on individual plates by using a long-tined forks (twisting each portion onto a heated 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. Drizzle white truffle oil over the top.

Makes 8 servings.