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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love mushrooms!!!! This is from Sunset magazine and is easy to prepare. Use any combination of mushrooms you'd like. This works well as a side dish. Ingredients:
8 ounces dry linguine |
1 cup fat-skimmed chicken broth (can sub veg broth) |
1/3 cup whipping cream |
2 tablespoons of chopped parsley |
1/3 cup parmesan cheese (or more) |
1 lb assorted fresh mushrooms |
2 tablespoons olive oil |
1/3 cup chopped shallot |
1 teaspoon dried thyme |
salt and pepper |
Directions:
1. For mushrooms:.
2. Trim and discard tough or discolored stem ends and any bruised spots or blemishes from mushrooms.If using shiitakes, remove the entire stem.
3. For firm mushrooms, remove any dirt with a damp cloth.
4. For delicate mushrooms with lots of placed for dirt to hide, submerge in a bowl of cool water and move w/ hand to loosen any dirt particles.
5. Slice large, fat mushrooms about 1/4 inch thick and cut thin ones into bite size pieces; leave small ones whole.
6. Pour olive oil into a 12 inch frying pan. Add mushrooms, shallots, and thyme and stir often until mushrooms are browned, 8 to 10 minutes.
7. Add salt and pepper to taste.
8. For Pasta:
9. in a 5 to 6 quart pan over high heat, bring water to boil. Add linguine, stir, and cook until barely tender to bite, about 7 to 9 minutes.
10. Drain.
11. Add broth and whipping cream to sauteed muchrooms in pan over high heat and stir until mixture is boiling.
12. Add drained pasta and stir until hot. Pour unto a platter or dinner plates.
13. Garnish with parsley and parmesan cheeses to taste.
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