Linguine with Mushrooms Recipe
Ingredients
| Dried procini mushrooms -€“ ½ oz or Dried boletus mushrooms -€“ ½ oz | ||
| Butter | 2 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Button mushrooms | 1 Pound | |
| Sage | 1 Tablespoon, chopped | |
| Parsley | 1 Tablespoon, finely chopped | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Linguine | 2/3 Pound, dried | |
| Parmesan cheese | 1/3 Cup (16 tbs), freshly grated | |
Directions
MAKING
1. Add porcini mushrooms to ¾ cup of warm water and soak for 45 to 60 minutes. Drain the liquid, filter the mushrooms using muslin to discard the grit. Slice rehydrated mushrooms and keep aside.
2. Saute onion in half the butter until golden and soft. Add the filtered mushroom liquid and porcini and cook until liquid evaporates.
3. Mix in rest of the butter with herbs and button mushrooms, season generously, cover, and simmer for 15 to 20 minutes.
4. Add pasta to salted boiling water and cook al dente. Drain pasta, add to the sauce and toss.
SERVING
5. Divide Linguine with Mushroom equally among 6 serving plates, garnish with grated Parmesan cheese and serve immediately.
1. Add porcini mushrooms to ¾ cup of warm water and soak for 45 to 60 minutes. Drain the liquid, filter the mushrooms using muslin to discard the grit. Slice rehydrated mushrooms and keep aside.
2. Saute onion in half the butter until golden and soft. Add the filtered mushroom liquid and porcini and cook until liquid evaporates.
3. Mix in rest of the butter with herbs and button mushrooms, season generously, cover, and simmer for 15 to 20 minutes.
4. Add pasta to salted boiling water and cook al dente. Drain pasta, add to the sauce and toss.
SERVING
5. Divide Linguine with Mushroom equally among 6 serving plates, garnish with grated Parmesan cheese and serve immediately.
Chef
