Dress up this linguine with mushrooms up with exotic wild fungi — like shiitake, cremini or oyster mushrooms — and a light creamy sauce.

Exotic mushroom linguine

Linguine with mushrooms recipe
Ingredients

6 oz. Linguine, uncooked
4 oz. button mushrooms
4 oz. wild mushrooms (shiitake, cremini or oyster)
1 tbsp. butter
2 tbsp. chopped fresh parsley
1/4 cup low-fat sour cream
1/4 cup skim milk
Salt and freshly ground pepper to taste

Directions

Prepare pasta according to package directions. While pasta is cooking, wipe all the mushrooms clean with a paper towel. Trim the stem end from the mushrooms. (Remove all of the stems if you are using shiitakes.) Slice mushrooms 1/4-inch thick.

Melt the butter over low heat in a large skillet with a tight-fitting lid. Add mushrooms and parsley, cover skillet and let mushrooms cook until they are completely tender and have released their liquid, about 15 minutes. Check the mushrooms once or twice during cooking to make sure they are not browning.

Whisk the sour cream and milk in a small bowl until smooth. Just before draining the pasta, mix 1/4 cup of the pasta cooking water into the sour cream mixture.

Drain the pasta and transfer it to the skillet. Add the sour cream mixture and heat to boiling. Add salt and pepper to taste. Boil together one minute, tossing pasta to coat with sauce and to evenly distribute mushrooms. Divide pasta between two plates, spooning extra sauce on top. Serve immediately.

Serves 2


See books created by our team in the Myria shop!


(Article continues below ad)

About The Author

The Myria Editors

Myria, originally launched in 1998, strives to deliver more conversation, and less gossip. More intelligence, less eye-rolling. More acceptance, less judgment. And throughout the site: more needle, less haystack. Through life's ups, downs, and everything in between, we want to encourage you, support you, and help guide you. The team behind Myria understands that status updates and selfies never tell the whole story, and that we all have stuff to deal with, and that's nothing you need to hide here. Beyond "been there, done that" - every day, we're still there and still doing it. That's how we know: You've got this.


About: Recipe and photo thanks to the National Pasta Association.

Leave a Reply

Your email address will not be published.

Pin It on Pinterest

Share This
Read previous post:
Babies remember nothin’ but a good time, study says

Will your young baby actually remember happy times the next day? Researchers studying infant memories say they might.

Close