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, 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 this mushroom sauce is so flavourful that fresh
pasta is not a requirement. I was out of parmesan and just used some white
cheese and it was delicious!
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.
