Creamy Mushroom Linguine
A luxurious, earthy pasta dish featuring a medley of sautéed mushrooms coated in a silky, garlic-infused cream sauce.
Ingredients
- •1 pound (450g) linguine pasta
- •2 tablespoons unsalted butter
- •2 tablespoons extra virgin olive oil
- •1.5 pounds (700g) cremini or mixed mushrooms, thinly sliced
- •3 cloves garlic, minced
- •1 cup (240ml) heavy cream
- •1/2 cup (50g) freshly grated Parmesan cheese
- •2 tablespoons fresh parsley, finely chopped
- •1 teaspoon fresh thyme leaves
- •1/2 teaspoon kosher salt, plus more to taste
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente.
- 2
While the water heats, melt the butter and olive oil in a large skillet over medium-high heat.
- 3
Add the sliced mushrooms to the skillet in a single layer and cook undisturbed for 4-5 minutes to develop a deep golden brown color.
- 4
Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.
- 5
Reduce the heat to medium-low and pour in the heavy cream, simmering gently for 3-4 minutes until slightly thickened.
- 6
Reserve 1/2 cup of the pasta cooking water, then drain the linguine.
- 7
Toss the cooked pasta directly into the skillet with the mushroom cream sauce, adding the Parmesan cheese and half of the reserved pasta water.
- 8
Stir vigorously until the sauce coats the strands perfectly, adding more pasta water if the sauce appears too thick.
- 9
Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately.
💡 Chef tips
- For a deeper flavor, use a mix of wild mushrooms like shiitake or oyster alongside the cremini.
- If you prefer a lighter version, replace half of the heavy cream with full-fat Greek yogurt, stirring it in at the very end off the heat to prevent curdling.
- Always grate your own Parmesan cheese from a block; pre-shredded cheese contains anti-caking agents that prevent it from melting into a smooth sauce.
✅ How it should turn out
The finished dish should feature perfectly al dente pasta enveloped in a glossy, golden-brown cream sauce that smells of roasted mushrooms, garlic, and savory cheese.