Last Nights Dinner - Linguine with Wild Mushrooms

[Guest guest]

This was delicious. I'll be making this again. If you want this to be

totally vegan, omit the butter, cheese and cream. If you want it low

fat, omit the cream and use the nonfat cream (off the heat). I cut the

butter a bit (I think it asked for 3 tbsp and I used 2 tbsp). It was so

totally delicious.

 

 

 

* Exported from MasterCook *

 

Linguine with Wild Mushroom Sauce

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Mushrooms Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SAUCE:

9 oz gourmet mushrooms (assorted) -- such as shiitake

2 tsp extra-virgin olive oil

2 tbsp unsalted butter

2 tsp onion -- minced

3 cloves garlic -- minced

1 cup chicken broth

1 tsp thyme -- chopped fresh

2 tbsp heavy cream

2 tbsp nonfat heavy cream -- * see note

TO FINISH DISH:

1 lb dried linguine pasta

2 cups spinach -- stemmed & washed

3 tbsp Parmesan cheese -- grated

salt

freshly ground black pepper

GARNISH:

Parmesan cheese -- freshly grated

truffle oil -- drizzle

 

Bring a large pot of water to a boil. Add a bit of salt.

 

For sauce: Cut large mushrooms in 3 pieces, smaller mushrooms in 2

pieces. Not too small. In a large skillet, heat the oil and 1 tsp

butter. Over medium-high heat, stir in the onion, garlic, and mushrooms,

and cook 4 minutes. Deglaze the pan with the chicken stock, sprinkle

with a bit of thyme and reduce by half.

 

Cook the linquine in the boiling salted water until al dente, about 6

minutes. Drain.

 

To the skillet, add the spinach and a bit more butter. Stir in the pasta

and the grated cheese. Toss to combine well. Heat thoroughly. Correct

seasoning with salt and pepper.

 

To serve: Divide pasta and mushrooms evenly and mound in the center of 4

plates. Sprinkle lightly with parmesan cheese and drizzle with truffle

oil.

 

 

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NOTES : Risa's notes:

 

* If you use the nonfat heavy cream, add it after you turn off the

burner. Do not let it boil or the sauce will separate.

 

Original recipe from Adventures in the Kitchen by Wolfgang Puck. He used

Angel Hair pasta. Used no truffle oil or heavy cream. If you wish to

lighten the dish, omit the heavy cream. Add the nonfat heavy cream after

the pan is turned off.