Linguine with Wild Mushroom Sauce
Elevate your weeknight pasta game with this indulgent recipe for Linguine with Wild Mushroom Sauce—an irresistible combination of earthy mushrooms, silky cream, and al dente pasta. Featuring a medley of flavorful wild mushrooms like porcini, chanterelle, or cremini, this dish is brought to life with aromatic shallots, garlic, and a splash of dry white wine for a luxurious depth of flavor. A generous addition of freshly grated Parmesan cheese and a touch of reserved pasta water create a rich, velvety sauce that clings to every strand of linguine. Perfect for mushroom enthusiasts and pasta lovers alike, this quick and easy recipe comes together in just 35 minutes and is ideal for a cozy dinner or an elegant meal to impress your guests. Garnish with fresh parsley and extra Parmesan for a restaurant-worthy finish!
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Recipe Information
Ingredients
- 400 g linguine
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 small shallots, finely chopped
- 3 cloves garlic cloves, minced
- 300 g wild mushrooms (such as porcini, chanterelle, or cremini), cleaned and sliced
- 120 ml dry white wine
- 200 ml heavy cream
- 50 g Parmesan cheese, freshly grated
- 2 tbsp fresh parsley, chopped
- 1 to taste salt
- 1 to taste black pepper
- 120 ml pasta cooking water (reserved)
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 120 ml of the pasta cooking water, then drain the pasta and set aside.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and is bubbling, add the finely chopped shallots and cook for 2-3 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
Increase the heat to medium-high, then add the sliced wild mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and their moisture has evaporated.
Deglaze the pan by pouring in the dry white wine. Allow it to simmer and reduce by half, scraping up any browned bits from the bottom of the skillet.
Lower the heat to medium, then stir in the heavy cream. Simmer for 3-4 minutes until the sauce thickens slightly.
Add the freshly grated Parmesan cheese and stir until melted and fully incorporated. Season the sauce with salt and black pepper to taste.
Toss the cooked linguine in the skillet with the mushroom sauce, adding reserved pasta water a little at a time to achieve your desired sauce consistency.
Serve the linguine immediately, garnished with freshly chopped parsley and, if desired, additional grated Parmesan cheese.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 3229 mg | 140% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 9.7 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 660 mg | 51% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
