I was planning to whip up a simple mushroom cream sauce pasta dish and wasn’t sure if I could find some good mushroom’s at the wet market. So, I was so happy to come across some lovely cremini mushroom’s at my favorite organic veggie stall. If you lived in Hong Kong, you would understand my struggles and frustrations of finding the ingredients you needed.
Some of you might already know that I’m more of a tomato-based sauce kinda gal when it comes to my pasta, but hubby was getting sick of my many variations of the same pasta dish. To keep my biggest critic happy, I tried this recipe. I was a bit heavy-handed with the cheese and the sauce came out a bit thick for me, so I advise to stick to the measurements.
Hubby gave this a thumbs up, but he said if I was avoiding a tomato sauce I should’ve made him the Pasta Aglio e Olio instead. Argh, so difficult to keep my personal food critic happy. 🙂
Linguine with Mushrooms and Cream Sauce
200g dried linguine
1 tbsp olive oil
250g cremini mushrooms, sliced
2 garlic cloves, minced
1 shallot, diced
1 tbsp unsalted butter
1/2 cup cream
1/4 cup Parmesan cheese
2 tbsp parsley, roughly chopped
salt and pepper
Boil a large pot of salted water. Then add the linguine, cooking to al dente (8-10 minutes or according to instructions on package). Drain and keep half of the pasta water.
Over medium heat in a large pan add the olive oil. Then add the cremini mushrooms and cook until they start brown (about 3 minutes). Add the garlic and shallots and cook until they soften, then add the butter.
In a small bowl, whisk the cream and Parmesan cheese and stir into the mushrooms. Continue to stir until the sauce thickens slightly (2-3 minutes). Add salt and pepper to taste.
Toss the linguine into the sauce. If the sauce is too thick, add the reserved pasta water to loosen (1 tbsp at a time). Finally toss in the fresh parsley.
Serve and enjoy ~~