Linguine with Mushrooms & Truffle Butter

A wonderful pasta dinner adapted from my cookbook “Glorious Pasta & Risotto”.

This is a simple yet delicious pasta for any night you are entertaining or on a budget.

Use whatever kind of pasta you like, fresh or dry - i.e Linguine, Fettuccini or Pappardelle.

You can use mushrooms for this dish or leave them out. I happen to love mushrooms with truffle butter.

Quick Tip - this is a great side dish to serve with steak.

Ingredients:

1 box of Linguine - I prefer Barilla

12-16 ounces of cremini mushrooms - wiped clean with a dry paper towel then sliced medium thickness

1/2 cup heavy cream

2 shallots chopped thin

1/2 cup fresh grated Parmesan

3-4 ounces of truffle butter - order from Amazon or your store may carry.

1 teaspoon dried thyme

3-4 TBL unsalted butter

1 TBL Olive Oil

Chives or parsley -finely chopped

salt and fresh cracked black pepper

Optional 1 TBL Marsala or Cognac

Directions:

Prepare your pasta according to package directions. Drain well.

Quick Tip - if you want a super creamy pasta reduce the pasta by 1/2 box or double the ingredients.

In a large skillet add the butter and 1 TBL olive oil and melt on medium high heat.

As soon as the butter melts add your sliced mushrooms and cook for 5-8 minutes. Once the mushrooms are browned add the shallots, dried thyme, pinch of salt and fresh cracked pepper. Sauté for 3-4 minutes.

Add next if using your selected liquor. Allow the mushrooms to simmer until the pasta is ready.

In a separate sauce pot on medium high heat begin to heat the cream. Once the cream begins to warm add a good pinch of salt and pepper. When the cream simmers add the truffle butter and stir with a whisk. Simmer for 2-3 minutes.

Next add the drained pasta into the cream and stir well. Add the mushrooms and the grated Parmesan cheese - mix with tongs to fully incorporate.

Finish by adding on top of the pasta chopped chives or parsley.

Serve In warmed pasta bowls.

ENJOY!!