Ingredients Jump to Instructions ↓

  1. Ingredients 6 oz (200 g) uncooked linguine noodles 2 tbsp (25 mL) butter 1/2 cup (125 mL) chopped shallots 1/2 lb (250 g) fresh mushrooms, (white, crimini, shiitake*, portabella, oyster) thinly sliced 1/4 cup (50 mL) white wine or apple cider 1 cup (250 mL) whipping cream 1/4 cup (50 mL) grated Parmesan cheese ( ) Salt and freshly ground pepper ( ) Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. How to make it In large pot of boiling water, cook linguine according to package directions. Drain. Set aside. In large fry pan over medium-high heat, melt butter. Sauté shallots and mushrooms in butter until softened, about 5 minutes. Add wine. Cook until almost no liquid remains. Add whipping cream. Reduce heat. Simmer, stirring often, until mixture thickens, about 10 minutes. Stir in Parmesan cheese, salt and pepper to taste. Remove from heat. Add cooked linguine, tossing gently until well mixed. Sprinkle with parsley. *Remove and discard woody stems before slicing.


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