An earthy meatless weeknight classic that can be prepped and prepared in under an hour. While recipe calls for button or cremini mushrooms, a mix of mushrooms really enhances flavor. If sauce is not thick enough to liking, whisk in up to ½ tablespoon more all-purpose flour. Conversely, if sauce is too thick, stir in a bit more broth to thin it out. Tossing hot pasta with a drizzle or two of olive oil will help sauce coat pasta.
2tablespoonsextra virgin olive oil, plus a bit more to mix with hot pasta
8ouncesbaby bella or white button mushroom, thinly sliced
¼cupsweet marsala wine
2small spigs of thyme, leaves removed from stem or 1/4 teaspoon dried
1½tablespoonsunbleached all-purpose flour
1cupvegetable or mushroom broth, plus extra if needed
½cupparmesan cheese, grated
4ouncesdried linguini pasta
fresh flat leaf parsley, chopped for garnish
Place a sauce pan over medium heat and add oil and butter. Once hot, add the mushrooms evenly along bottom and allow to cook about 5 minutes undisturbed. Meantime, prep shallot, garlic and thyme.
2 tablespoons extra virgin olive oil
1 tablespoon butter
8 ounces baby bella or white button mushroom
Stir mushrooms gently while adding the shallot, garlic, thyme, salt and pepper. Cook for 1 minute then add marsala wine and continue cooking until slightly reduced, 2-3 minutes.
1/4 cup sweet marsala wine
1 clove garlic
2 small spigs of thyme
1/2 teaspoon salt
1/2 teaspoon fresh pepper
Push the mushroom mix to one side and whisk in flour with liquid left in pan until no white is remaining. Slowly add in stock mixing all together. Once temperature reaches a gentle boil, reduce temperature to simmer and stir in the parmesan cheese. Cook for 15 minutes covered.
1½ tablespoons unbleached all-purpose flour
1 cup vegetable or mushroom broth
1/2 cup parmesan cheese
Bring a pot of well salted water to a boil and cook linguini according to package instructions. Once ready, drain in colander and drizzle a bit of olive oil over pasta. Toss to coat.
4 ounces dried linguini pasta
If sauce is too thick, thin it our with a bit more broth. Plate pasta and add half the mushroom and sauce over top. Sprinkle some flat leaf parsley, a little grated parmesan cheese and enjoy with a toasted slice of a good crusty bread.