I love mushrooms so much and always try to incorporate it into my cooking as much as I can. In fact, I always keep some dried shiitake mushrooms in my pantry just in case. Although I prefer to use fresh shiitake mushrooms, it’s not always available. This sauteed mushroom linguine dish caught my attention because of my love of mushrooms. This dish uses two kinds of mushrooms: cremini and shiitake. It is a simple vegetarian pasta dish that can be enjoyed for dinner or lunch. The fresh thyme, lemon juice, zest, fresh ground pepper and fresh parsley adds so much flavor to the dish while a touch of Parmesan cheese adds richness and creaminess. The fresh thyme goes well with the texture and earthy taste of the mushrooms. I topped it off with a drizzle of truffle flavored extra virgin olive oil. So good!
- 340 g linguine
- 4 tsp butter
- 6 cloves garlic grated or minced
- 1 pkg (227 g) cremini mushrooms thinly sliced
- 2 cups sliced fresh shiitake mushrooms
- 1 tsp chopped fresh thyme
- 1 cup grated Parmesan cheese
- 1/3 cup whipping cream 33%
- 2 tsp grated lemon zest
- 2 tbsp lemon juice
- 1/2 tsp freshly ground pepper
- 2 tbsp chopped fresh parsley
- Any flavored extra virgin olive oil for drizzling (I used truffle flavored extra virgin olive oil)
- In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.
- Meanwhile, in large non-stick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until just softened, about 3 minutes.
- Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley. Drizzle pasta with extra virgin olive oil before serving.