Fresh Mushrooms & Cream On Linguine
List of Ingredients
1 (16-ounce) package uncooked linguine pasta - (If using as a first course dish,
use 1 1/2 ounces pasta per person.)
1 pound fresh mushrooms
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
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.
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