Creamy Mushroom Linguine (Print Version)

Sautéed mushrooms in silky cream sauce over linguine. Elegant comfort food ready in just 30 minutes.

# What to Use:

→ Pasta

01 - 14 oz linguine

→ Mushrooms

02 - 14 oz mixed mushrooms, sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil

→ Aromatics

05 - 2 cloves garlic, minced
06 - 1 small shallot, finely chopped

→ Sauce

07 - 3/4 cup + 1 tbsp heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1 tbsp chopped fresh parsley
11 - 1/2 tsp freshly ground black pepper
12 - Salt to taste

→ Garnish

13 - Extra chopped parsley
14 - Shaved Parmesan

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta cooking water before draining.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 6-8 minutes until golden brown and all liquid has evaporated.
03 - Stir in shallot and garlic. Cook for 1-2 minutes until fragrant and softened, stirring constantly to prevent burning.
04 - Pour in vegetable broth and scrape up any browned bits from the bottom of the pan. Reduce heat to medium-low.
05 - Add heavy cream, Parmesan cheese, black pepper, and a pinch of salt. Simmer gently for 2-3 minutes until sauce thickens slightly.
06 - Add drained linguine to the skillet and toss thoroughly to coat. Add reserved pasta water as needed to achieve silky consistency.
07 - Stir in chopped parsley. Taste and adjust seasoning with salt and pepper if needed. Serve immediately with additional Parmesan and parsley.

# Expert Advice:

01 -
  • The sauce clings to each strand of pasta in that magical way that makes you wonder if restaurants have some secret technique we home cooks never learned.
  • It transforms humble ingredients into something that feels truly special without requiring a culinary degree or hours of your time.
02 -
  • Never rinse your pasta after draining - that starch on the surface is essential for the sauce adhesion.
  • If your sauce breaks or looks oily, a splash of pasta water and gentle heat while stirring continuously will usually bring it back together.
03 -
  • If mushrooms are crowded in the pan, theyll steam instead of browning - use your largest skillet or cook in batches for best results.
  • The pasta water should be as salty as seawater - this seasons the pasta from within and eliminates the need for much additional salt in the sauce.
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