# What You'll Need:
→ Pasta
01 - 14 oz (400 g) linguine
→ Mushrooms
02 - 14 oz (400 g) mixed mushrooms (cremini, shiitake, or button), sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
→ Aromatics
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely chopped
→ Sauce
07 - 3/4 cup + 1 tbsp (200 ml) heavy cream
08 - 1/4 cup (60 ml) vegetable broth
09 - 1/2 cup (60 g) grated Parmesan cheese
10 - 1 tbsp chopped fresh parsley
11 - 1/2 tsp freshly ground black pepper
12 - Salt, to taste
→ Garnish
13 - Extra chopped parsley
14 - Additional Parmesan, shaved
# How to Make It:
01 - 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.
02 - 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.
03 - Add shallot and garlic to the pan. Cook for 1-2 minutes, stirring, until fragrant and softened.
04 - Deglaze with vegetable broth, scraping any brown bits from the pan. Reduce heat to medium-low.
05 - Stir in heavy cream, Parmesan, pepper, and a pinch of salt. Simmer gently for 2-3 minutes until slightly thickened.
06 - Add drained linguine to the sauce, tossing to coat. Add reserved pasta water as needed for a silky sauce.
07 - Stir in chopped parsley. Taste and adjust seasoning.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.
