LINGUINE WITH WHITE WINE CREAM MUSHROOM SAUCE

Linguine with white wine cream mushroom sauce

LINGUINE WITH WHITE WINE CREAM MUSHROOM SAUCE

#SIAintheKitchen

Now here’s a classic: linguine with white wine cream mushroom sauce.

Can’t go out to restaurants? Bring the restaurant home to you - and I’m not talking about take out. Cooking with wine, cream and butter is an easy way to make anything more delicious, even mores when the trio is cooked together. So maybe it’s a little bit of a cheat but I love it! Gotta make some cheat meals every once in a while (okay, that might be everyday).

The trick to this recipe is a good amount of dry white wine, a good amount of seasoning and herbs, and a mixture of flour and pasta water to ensure the linguine sticks to the sauce. I would also say that the Italian flat-leaf parsley is an absolute must to really brighten up the dish. It is a very rich dish - food coma will be activated after this meal, I guarantee it.

LINGUINE WITH WHITE WINE CREAM MUSHROOM SAUCE - serves 4 - 6

  • 1 (500g) pkg linguine

  • 1/4 cup butter, unsalted

  • 2 tbsp olive oil

  • 2 shallots, minced

  • 6 cloves garlic, minced

  • 1 lb white mushrooms, cleaned and sliced

  • 4 small fresh thyme sprigs, leaves only

  • 1 cup dry white wine

  • 1 cup pasta water

  • 1 cup whipping cream

  • 4 tbsp all-purpose flour

  • 3 tsps kosher salt

  • freshly ground black pepper, liberally applied

  • 1/2” bunch Italian flat-leaf parsley, leaves only, roughly chopped

  1. Cook the pasta in a pot of heavily-salted water until al dente. Reserve 1 cup of pasta water and set aside. Drain the pasta and rinse.

  2. Heat the butter and extra-virgin olive oil until melted over medium-high heat. Add in the shallots and garlic and saute until some colour begins to appear on the aromatics - do not burn. Add in the mushrooms and saute until the mushrooms are all coated in the butter-oil mixture. Saute for a few minutes until the mushrooms slowly begin to decrease in size. Add in the fresh thyme.

  3. Gradually add in the white wine to deglaze the pan and cook until the alcohol evaporates. Add in the starchy pasta water and slowly mix in the whipped cream. Stir until well-incorporated. In a small area in the pan, slowly whisk in the flour. Gradually mix this thickened area with the rest of the sauce and season with salt and pepper.

  4. When ready to serve, toss the linguine in with the sauce and portion off into serving plates. Top with flat-leaf parsley.

AMERICAN, PLANT-BASEDStephanie Siacream pasta, white wine cream mushroom sauce, wine sauce, linguine with white wine cream sauce, Italian food, vegetarianComment