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Linguine in a Creamy Mushroom Sauce
On the sauce
I've always liked alfredo sauce, but it's always sat a bit heavy on my stomach. This a lighter version with just as much flavor, and there's a total pound of mushrooms in this sauce! I love mushrooms, so I became an instant fan.
You'll be sauteing these mushrooms in a "dry" frying pan, there's no fancy technique to this, but this does draw out their moisture and concentrates the flavor of the mushrooms.
If you can't find any cremini mushrooms for the recipe, just double the amount of button mushrooms.
- 8 oz. Button mushrooms, thinly sliced
- 8 oz. Cremini mushrooms, thinly sliced
- 2 cloves Garlic, minced
- 2 tbs. Olive Oil
- 1/2 tsp. Dried thyme
- 1/4 cup Dry vermouth, or dry white wine
- 1/2 cup Sour cream
- 3 tbs. Flat-leaf parsley, chopped
- Cayenne Pepper, pinch
- 1 lb. Linguine
- Salt and Pepper, to taste
- Bring a large pot of water to boil, and in a frying pan, warm the olive oil over medium-high heat.
- Add the mushrooms and saute until most of the liquid is released, about 5 minutes.
- Stir in the garlic and thyme and continue cooking until the mushrooms are golden, about 4 minutes.
- Add the vermouth and cook until the alcohol has evaporated, about 1 minute. And season to taste with salt and pepper. Remove from heat afterwards.
- Meanwhile, liberally salt the pot of water and once boiling put the pasta in. Cook until al dente, usually 7-9 minutes. The best way to tell is to just taste.
- Reserve a 1/2 cup of the cooking water and drain the rest.
- Add the sour cream and cayenne to the sauce in the pan, adding small amounts of the pasta's cooking water as needed to loosen the sauce.
- Add the drained pasta to the pan and combine with the sauce. Sprinkle with parsley and serve.