Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything.
- Lawrence Downes
Thanks to my friend Gloria Whitman for this recipe... sounds rich, and delicious! (Another friend, who shall remain nameless, will laugh when he sees the white truffle oil...)
According to Gloria, this very flavorful pasta dish makes an excellent side dish or first course dish to serve with a special meal. I think it would be a great main dish for a vegetarian Thanksgiving.
1 (16-oz) package uncooked linguine pasta
1 lb fresh mushrooms, wild (chanterelles, shiitake, oyster, etc.) or button
4 T butter
2 cloves garlic, minced
4 T minced shallots
½ C dry white wine
½ C veggie broth
1 C cream
Nutmeg, freshly grated to taste
1/3 C thinly sliced green onion
2 tsp fresh lemon juice
Salt and pepper to taste
2 tsp fresh thyme leaves
White Truffle Oil (optional)
1. Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm.
2. Clean mushrooms with a damp cloth and cut into ¼-inch slices. In a large frying pan, saute mushrooms in butter for two minutes.
3. Add minced garlic and shallots; sauté an additional two minutes. Add white wine and simmer until wine is reduced by half. Add broth, cream, and nutmeg; simmer until sauce thickens. Remove from heat. Add green onions, lemon juice, salt, and pepper.
4. Add drained pasta to sauce; tossing gently to coat the pasta. Add more broth or pasta water if sauce seems too thick.
5. Place pasta in a serving bowl or on individual plates by using a long-tined forks (twisting each portion onto a heated plate so that it stands up as high as possible). Spoon any mushrooms left in the pan over the top and sprinkle with fresh thyme. Drizzle white truffle oil over the top.