Mushroom Linguini Recipe
Ingredients
| Linguini | 1 Pound | |
| Butter | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), finley sliced | |
| Mushrooms | 1 Cup (16 tbs), quartered | |
| Asparagus | 1/2 Cup (16 tbs) | |
| Artichoke | 1/2 Cup (16 tbs), quartered | |
| Cream and mushroom soup | 10 Ounce, canned |
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.
Chef
