Mushroom Linguini Recipe
Ingredients
1 lb (450 g) linguini
3 tbsp (45 ml) butter
1 garlic clove, finely sliced
1 cup (250 ml) mushrooms, quartered
1/2 cup (125 ml) asparagus, cut into rounds
1/2 cup (125 ml) artichoke bottoms, quartered
10 oz (284 ml) undiluted canned cream of mushroom soup
Directions
– Cook linguini in boiling salted water according to package directions. Rinse under cold running water. Drain and set aside.
– In a skillet, melt butter and saute garlic, mushrooms, asparagus and artichoke bottoms for 3 minutes.
– Add cream of mushroom soup and heat over moderate heat for 10 minutes, stirring constantly. Fold in cooked linguini and stir.
– In a skillet, melt butter and saute garlic, mushrooms, asparagus and artichoke bottoms for 3 minutes.
– Add cream of mushroom soup and heat over moderate heat for 10 minutes, stirring constantly. Fold in cooked linguini and stir.
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