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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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!