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After the holidays you may want something simple, fresh and fast for supper. All you need for this is a small bag of mushrooms provided you are not out of staples; you have some type of pasta at home, a bit of leftover wine and some heavy cream left. The pasta doesn’t have to be linguine either. I prefer fresh, homemade pasta, but the mushroom sauce is so flavourful that fresh pasta is not a requirement. I was out of parmesan and just used some white cheese from the back of the fridge. It was delicious!

Mushroom Linguine

large handful of linguini
4 Tbsp butter
1/2 red onion, sliced

1 clove of garlic, minced
sprinkling of thyme
3 cups of sliced mushrooms
salt and pepper to taste
1/3 cup wine [I used rose]
1/4 cup heavy cream
grated hard white cheese

  • Prep the mushrooms, onion and the garlic and set a large pot of salted water to boil.
  • Place the pasta in the boiling water and cook it to package directions.
  • Meanwhile melt the butter in a large non-stick skillet on medium heat.
  • Add the onion, garlic, mushrooms, thyme, and salt and pepper to taste.
  • Sauté until the mushrooms are soft.
  • Add the wine and simmer for 4 minutes, stirring occasionally.
  • Add the heavy cream; simmer for 2 minutes.
  • When the pasta is cooked, drain off the water.
  • Add the hot mushroom sauce to the hot pasta and toss.
  • Place in warm serving bowls and sprinkle the top with grated hard cheese.



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