Linguine w/ Creamy Mushroom Sauce

Original cookbook page 47

Here's an easier version of the wild mushrooms available at many grocery stores these days. Or if you prefer wild buttons, those will work well too.

Ingredients

• 8 ounces whole-wheat linguine pasta
• 2 tablespoons extra-virgin olive oil
• 6 cloves garlic, sliced
• 1 1/2 pounds mixed mushrooms, sliced
• 1 cup diced shallots
• 1 tablespoon chopped fresh thyme
• 1 cup dry white wine
• 1/2 cup sour cream or crème fraîche
• 1/4 cup grated Parmesan cheese plus more for garnish
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• Finely chopped fresh parsley for garnish

Instructions

1. Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water then drain the pasta.
2. Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms released has evaporated and the mushrooms are starting to brown, 11 to 15 minutes.
3. Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.