posted by RisaG 09-22-100 6:22 PM
* Exported from MasterCook *
Linguine with Wild Mushroom Sauce
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Pasta
Amount Measure Ingredient -- Preparation Method
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Sauce:
9 oz. gourmet mushrooms (assorted) -- such as shiitake
2 tsp. extra-virgin olive oil
2 tbsp. unsalted butter
2 tsp. onion -- minced
3 cloves garlic -- minced
1 cup chicken broth
1 tsp. thyme -- chopped fresh
2 tbsp. heavy cream
2 tbsp. nonfat heavy cream -- * see note
To finish dinner:
1 lb. dried linguine pasta
2 cups spinach -- stemmed and washed
3 tbsp. Parmesan cheese -- grated
salt
freshly ground black pepper
Garnish:
Parmesan cheese -- freshly grated
truffle oil -- drizzle
Bring a large pot of water to a boil. Add a bit of salt.
For sauce: Cut large mushrooms in 3 pieces, smaller mushrooms in 2 pieces. Not too small. In a large skillet, heat the oil and 1 tsp. butter. Over medium-high heat, stir in the onion, garlic, and mushrooms, and cook 4 minutes. Deglaze the pan with the chicken stock, sprinkle with a bit of thyme and reduce by half.
Cook the linquine in the boiling salted water until al dente, about 6 minutes. Drain.
To the skillet, add the spinach and a bit more butter. Stir in the pasta and the grated cheese. Toss to combine well. Heat thoroughly. Correct seasoning with salt and pepper.
To serve: Divide pasta and mushrooms evenly and mound in the center of 4 plates. Sprinkle lightly with Parmesan cheese and drizzle with truffle oil.
NOTES : If you use the nonfat heavy cream, add it after you turn off the burner. Do not let it boil or the sauce will separate.
Original recipe from Adventures in the Kitchen by Wolfgang Puck. He used Angel Hair pasta. Used no truffle oil or heavy cream. If you wish to lighten the dish, omit the heavy cream. Add the nonfat heavy cream after the pan is turned off.