Creamy Mushroom Linguine

Experience the ultimate comfort food with this Creamy Mushroom Linguine, a dish that perfectly balances elegance and simplicity. This recipe features a luxurious, velvety sauce that clings to every strand of pasta, complemented by the deep, earthy flavors of perfectly sautéed mushrooms and a hint of fresh garlic.

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This linguine is the ideal solution for an elegant weeknight dinner. By using a mix of mushrooms like cremini and shiitake, you can build complex layers of flavor that turn a few simple ingredients into a truly memorable feast.

Ingredients

• Pasta: 400 g (14 oz) linguine
• Mushrooms: 400 g (14 oz) mixed mushrooms (cremini, shiitake, or button), sliced; 2 tbsp unsalted butter; 1 tbsp olive oil
• Aromatics: 2 cloves garlic, minced; 1 small shallot, finely chopped
• Sauce: 200 ml (3/4 cup + 1 tbsp) heavy cream; 60 ml (1/4 cup) vegetable broth; 60 g (1/2 cup) grated Parmesan cheese; 1 tbsp chopped fresh parsley; 1/2 tsp freshly ground black pepper; Salt, to taste
• Garnish (optional): Extra chopped parsley; More Parmesan, shaved

Instructions

Step 1

Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.

Step 2

While pasta cooks, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 6-8 minutes until golden and any liquid has evaporated.

Step 3

Add shallot and garlic to the pan. Cook for 1-2 minutes, stirring, until fragrant and softened.

Step 4

Deglaze with vegetable broth, scraping any brown bits from the pan. Reduce heat to medium-low.

Step 5

Stir in heavy cream, Parmesan, pepper, and a pinch of salt. Simmer gently for 2-3 minutes until slightly thickened.

Step 6

Add drained linguine to the sauce, tossing to coat. Add reserved pasta water as needed for a silky sauce.

Step 7

Stir in chopped parsley. Taste and adjust seasoning.

Step 8

Serve immediately, garnished with extra Parmesan and parsley if desired.

Zusatztipps für die Zubereitung

For a deeper, more complex flavor profile, add a splash of white wine when deglazing the pan before adding the cream. Always remember to reserve the pasta water, as its starch content is the key to achieving that perfect, glossy sauce consistency that coats every strand perfectly.

Varianten und Anpassungen

You can easily adapt this dish to your preferences. Substitute the heavy cream with half-and-half for a lighter sauce, or stir in a handful of baby spinach or sweet peas at the very end for extra color, texture, and nutrition.

Serviervorschläge

This elegant pasta pairs beautifully with a crisp white wine such as a Pinot Grigio or Chardonnay. For the best presentation, serve in warm bowls and garnish with extra freshly chopped parsley and generous shavings of Parmesan cheese.

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Whether you're hosting a dinner party or simply treating yourself to a cozy night in, this Creamy Mushroom Linguine is a reliable favorite. Its rich flavors and luxurious texture make it a dish you'll want to come back to again and again. Enjoy your meal!

Recipe Questions & Answers

→ How do I prevent the mushrooms from releasing too much liquid?

Use medium-high heat and avoid crowding the pan. Slice mushrooms evenly so they cook consistently. The high heat helps evaporate excess moisture, creating a concentrated, golden result. Stir occasionally but not constantly—this allows mushrooms to develop a slight crust.

→ Can I make this sauce ahead of time?

Yes, prepare the mushroom and cream sauce up to 4 hours ahead. Refrigerate in an airtight container. When ready to serve, gently reheat over low heat, adding a splash of broth or pasta water to loosen the sauce before tossing with fresh pasta.

→ What's the best way to achieve an al dente texture?

Follow package instructions but begin testing 1-2 minutes before the suggested time. Linguine should be tender with a slight firmness when bitten. Remember it will continue cooking slightly when tossed with hot sauce, so slightly undercook if needed.

→ How do I prevent the cream from curdling?

Maintain low to medium heat once cream is added. Never let the sauce boil vigorously. Add cream gradually while stirring constantly. If using vegetable broth, ensure it's cooled before deglazing to prevent temperature shock.

→ Which mushroom varieties work best for this dish?

Mixed mushrooms provide depth—cremini adds earthiness, shiitake brings umami, and button mushrooms offer mild flavor. You can use any single variety or your preferred combination. Avoid very watery mushrooms like portobellos, which release excessive liquid during cooking.

→ Is there a dairy-free alternative?

Substitute heavy cream with coconut cream or cashew cream for richness. Use nutritional yeast instead of Parmesan for a savory note. Olive oil can replace butter. The sauce will have a different character but remains creamy and satisfying.