Mushroom Linguine

Course Main Course

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Author Liza Agbanlog

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.