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Linguine With Double Mushroom Sauce Recipe
|Mushrooms||8 Ounce (Choose 2 Or 3 Different Kinds)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fresh linguine/6 ounce dry linguine||9 Ounce (1 Package)|
|Pear shaped tomato||1 1⁄2 Ounce, seeded and finely chopped (1 Small Roma Type)|
|Chopped italian parsley||1⁄4 Cup (4 tbs) (Flat-Leaf)|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 1527 Calories from Fat 644
% Daily Value*
Total Fat 76 g116.8%
Saturated Fat 11 g54.8%
Trans Fat 0 g
Cholesterol 75 mg
Sodium 506.4 mg21.1%
Total Carbohydrates 156 g52%
Dietary Fiber 9.3 g37.1%
Sugars 9.1 g
Protein 38 g76.3%
Vitamin A 16.5% Vitamin C 35%
Calcium 11% Iron 45%
*Based on a 2000 Calorie diet
Heat oil in a wide frying pan over medium heat.
Add mushrooms and cook, stirring often, until they begin to brown (about 10 minutes).
Stir in garlic.
Add wine, bring to a boil, and boil gently until liquid is reduced by about half (3 to 5 minutes).
Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (1 to 2 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.
Drain pasta well.
Stir tomato and parsley into mushroom mixture just until heated through (about 1 minute).
Season to taste with salt and pepper.
Remove from heat and add pasta.
Mix lightly, using 2 spoons.