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Ingredients
| olive oil: 1/4 cup |
| crimini mushrooms: 1.5 lbs (sliced) |
| garlic: 6 cloves (smashed//thinly sliced) |
| ground nutmeg: 1/8 tsp |
| light whipping cream (fluid): 1 1/4 cups |
| pasta (linguine): 1 lb |
| parmesan cheese (grated): 3 1/2 cups (divided) |
| parsley (chopped): 3/4 cup (fresh//divided) |
Linguine with Mushrooms and Parmesan Cream Sauce
Credit: Epicurious
User rating:
Mark Taylor of West Hartford, Connecticut, writes: "I started cooking out of necessity when I first graduated from college, since I couldn't afford to eat out. Having grown up watching my mother cook for our large family, I used her recipes. She was always trying new dishes whenever we had guests and sharing her adventurous attitude toward eating. These days, even though my wife and I both work, we still cook several times a week. Now I tend to rely on recipes I've picked up from restaurants and friends. I
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Prep Time
min -
Cook Time
min -
Servings
5 serving(s)
Tags
Preparation
Heat oil in large skillet over medium-high heat. Add mushrooms, garlic, and nutmeg; sauté until mushrooms are brown and tender, about 10 minutes. Sprinkle with salt and pepper. Stir in cream. Remove mushroom mixture from heat.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Add mushroom mixture, 2 1/2 cups cheese, 1/2 cup parsley, and reserved cooking liquid. Toss over medium-high heat until sauce coats pasta. Season with salt and pepper. Mix in remaining 1/4 cup parsley. Transfer pasta to bowl. Serve with remaining cheese.