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Quick Fix |  Linguini with Mushrooms
in Cream Sauce

Iím not a big fan of cream sauces in restaurants Ö thereís something about the sight of pasta swimming in a lagoon of cream and butter that makes me feel a little ill. I love the creamy flavor; I just donít want to feel as if Iím consuming fat straight. This recipe makes use of just enough cream to coat the pasta in a satisfying but not overly rich sauce. You can use any combinations of mushrooms you like, although I donít recommend using only button mushrooms (which lack a strong flavor).


8 oz. mixed mushrooms (button, shiitake, oyster, porcini Ö whatever you can get your hands on), sliced
1 shallot
1 clove garlic
3 tbsp. white wine
1/3 cup heavy cream (you can also use light cream or half-and-half, for a lighter sauce)
2 tbsp. olive oil
Ĺ lb. linguini
30 minutes

serves 2

1. Bring a large pot of water to a boil.
2. While water is coming to a boil, mince garlic and shallot.
3. Add pasta to water and cook according to directions on box. Cook until al dente.
4. Heat 2 tbsp. olive oil on low-medium in a skillet. Sautť garlic and shallot until they turn translucent.
5. Add the sliced mushrooms and stir gently. Cook for approximately 5 minutes, until the mushrooms are cooked through.
6. Add the white wine, stir and cook for a minute or two. Pour in the cream, and cook until the liquid has reduced by half and has begun to thicken into a sauce. Add salt and pepper to taste. Serve over cooked pasta.


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