mushroom linguine

Today’s creamy mushroom sauce is best enjoyed with long strands of pasta, perfect for wrapping up every last morsel on your plate! We’ve chosen linguine but any fresh variety of pasta will work, you could even try making your own with our recipe linked below.

Linguine with a Creamy Mushroom Sauce

fresh linguine

2tbsp extra virgin olive oil

garlic, crushed

mixed mushrooms, thinly sliced

shallot

1tbsp fresh thyme, roughly chopped

glass (about 125 milliliters) dry white wine

milliliters double cream

Parmesan cheese, grated

1tbsp butter

Salt and black pepper,

basil

Heat the oil and garlic in a large pan over a medium heat for about 2 minutes, be careful not to burn the garlic. Add the mushrooms, shallots and thyme and increase the heat a little. 

Cook for 10-15 minutes, stirring regularly, until the mushrooms are beginning to brown and any liquid in the pan has evaporated.

Add the white wine to the pan and cook until it has reduced by about half. 

Cook your fresh linguine for about 3 minutes in a pan of boiling water with a pinch of salt. If you're using pasta from a packet, cook as per the instructions. When cooked, drain the pasta, reserving about 100ml of your cooking water.

Stir the reserved pasta water into the pan with the mushrooms. Add your double cream, Parmesan, butter, salt and pepper. 

Transfer the pasta to the pan with the sauce and toss to coat each strand thoroughly. 

Serve with a sprinkling of Parmesan and some fresh basil or parsley. Buon appetito!

This garlic mushroom linguine is easy and delicious. Simple and flavorful without any fuss and perfect as a vegetarian main dish.

Garlic mushroom linguine

Linguini

500 g (+- 1lb) mushrooms (sliced)

leeks (finely chopped)

garlic (thinly sliced)

oregano

heavy or whipping cream

juice of ½ lemon

salt & pepper

oregano (optional)

Parmesan (for serving)

Bring a large pot of salted water to the boil and add the linguine. Cook for +- 10 minutes until al dente.

Meanwhile, in a large sauce pan, fry the mushrooms and leeks until all the liquid from the mushrooms have evaporated and the mushrooms have started to brown (+- 5-7 minutes). Add the garlic and oregano and fry for another minute.

Add the cream and lemon juice and season to taste.

Drain the linguine, reserve 1 cup of water and add to the sauce. Add a few tablespoons of the pasta cooking water and toss to coat the linguine in the sauce. Serve with extra cracked black pepper and a few oregano leaves.

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Top 2 mushroom linguine recipes from across the web

The most viewed mushroom linguine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Linguine with a Creamy Mushroom Sau...

Garlic mushroom linguine

The most viewed mushroom linguine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine