Creamy Mushroom Linguine
A luxurious, earthy pasta dish featuring golden-seared mushrooms in a velvety garlic-parmesan cream sauce.
Ingredients
- •1 lb (450g) dried linguine
- •1.5 lbs (700g) cremini or mixed wild mushrooms, sliced
- •3 tablespoons unsalted butter
- •2 tablespoons extra virgin olive oil
- •3 cloves garlic, minced
- •1 small shallot, finely diced
- •1 cup (240ml) heavy cream
- •1/2 cup (50g) freshly grated Parmesan cheese
- •1/4 cup fresh parsley, chopped
- •1 teaspoon fresh thyme leaves
- •Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.
- 2
While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- 3
Add the sliced mushrooms to the skillet in a single layer and cook undisturbed for 3-4 minutes to get a deep golden brown sear, then stir and cook for another 3 minutes.
- 4
Reduce heat to medium, add the remaining butter, shallots, and garlic, sautéing until fragrant and softened, about 2 minutes.
- 5
Pour in the heavy cream and thyme, simmering gently for 3-5 minutes until the sauce begins to thicken slightly.
- 6
Stir in the Parmesan cheese until melted and smooth, then season with salt and pepper.
- 7
Drain the pasta, reserving 1/2 cup of the starchy pasta water.
- 8
Toss the linguine directly into the skillet with the sauce, adding a splash of pasta water if needed to reach a glossy consistency.
- 9
Garnish with fresh parsley and serve immediately.
💡 Chef tips
- For the best flavor, do not crowd the pan when browning the mushrooms; work in batches if necessary to ensure they sear rather than steam.
- If you prefer a lighter sauce, you can substitute half of the heavy cream with vegetable stock or pasta water.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; add a splash of water when reheating to loosen the sauce.
✅ How it should turn out
The finished dish should have perfectly al dente pasta coated in a thick, glossy sauce that smells of toasted garlic and earthy mushrooms, with a rich, savory flavor profile.