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Ingredients
6 tablespoons extra-virgin olive oil
12 ounces fresh mushrooms, thinly sliced
2 cloves garlic, minced
⅓ cup finely chopped Italian parsley
Salt and freshly ground black pepper
½ pound linguine
Freshly grated Parmesan cheese
Preparation
- Step 1
Set three quarts of salted water over high heat in a large covered pot.
- Step 2
While the water is heating, place a large skillet over high heat and add the olive oil. Add the mushrooms and cook, stirring, about six minutes, until they begin to brown. Stir in the garlic and parsley and remove from heat.
- Step 3
When the water boils, add the linguine and cook, uncovered, until it is al dente, about seven minutes. Drain thoroughly. Season to taste with salt if desired.
- Step 4
Place mushroom mixture over medium heat, add the linguine and toss. Re-season with salt and pepper if necessary. Serve with Parmesan cheese on the side.
Private Notes
Comments
This is a very simple sauce, easy to throw together while cooking your pasta. The key is really good mushrooms. I would add a little cream with the pasta the next time. But worth making.
Always works. I add "minced " (comes in a package" and lots of parsley. Works as a satisfying main dish pasta. Qu I and easy week nite,especially since mushrooms are sold sliced.
Easy and delicious side dish or main. I like that the mushrooms can be made in advance and the pasta can be added just before serving. As a main dish, maybe add some shrimp.
A great basic recipe. I used it as a jumping off point. Added (rehydrated) porcini mushrooms, pancetta and shallots, which I cooked in (less) olive oil before adding the sliced mushrooms. Then, when adding linguine, I added about a cup of the reserved, reheated porcini water. Delicious and simple.
Always works. I add "minced " (comes in a package" and lots of parsley. Works as a satisfying main dish pasta. Qu I and easy week nite,especially since mushrooms are sold sliced.