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Linguine with Mushrooms in a Lemon, Cream and Thyme sauce
Difficulty Level Easy
My husband was getting tired of my tomato based pasta recipes and requested something a little different. Personally, I never get tired of those sauces, but I like Italian food better than he does. I came across this interesting sounding recipe and tried it, mostly because of the lemon in it.
I love lemons. It's one of the very few things that I buy that doesn't grow in Ontario. I never buy pineapple or bananas any more, and I get only the occasional mango or avocado, but lemons are just something that I don't want to live without. Lemon goes with so many things, especially vegetables. If you aren't crazy about wild mushrooms, then substitute another vegetable such as broccoli or zucchini which would also be delicious.
INGREDIENTS
| 2 tbsp | extra virgin olive oil |
| 6 | garlic cloves, chopped finely |
| 2 | shallots diced finely |
| 1 tbsp | thyme |
| Zest of 1 | lemon |
| Juice of | |
| 1/2 | lemon juice |
| 1/4 cup | dried porcini or a mixture of wild mushrooms |
| 1/2 cup | cream |
| 1/2 tsp | cayenne pepper |
| 1/2 tsp | honey |
| Salt and pepper to taste | |
| Grated Parmesan cheese | |
| Cooked linguine for 3 or 4 | |
PREPARATION:
- Reconstitute the dry mushrooms in about a cup and half of boiled hot water. Set aside for about fifteen minutes until the mushrooms go soft and the water has become a rich, brown broth.
- Meanwhile, heat the oil in a shallow pan on medium low. Add the garlic and fry until golden.
- Add the onions and saute until translucent, about 5 minutes. Add the thyme.
- Roughly chop the reconstituted mushrooms and add to the pan, along with the broth. Mix to incorporate, then bring to a boil.
- Add the lemon juice and zest and cayenne pepper. Season with salt and pepper. Stir in the cream. Season with salt and pepper. Reduce heat and simmer the sauce for a bit and let reduce slightly. Add the honey and mix it in.
- Cook pasta according to directions on the package. Drain the pasta and return it to the pot. Add the sauce and toss together to coat the strands of pasta.
- Serve with a fresh grating of Parmesan over each dish, along with some fresh ground pepper.
Adapted from the website Cheeky Chilli
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