Linguine With Wild Mushroom Alfredo - cooking recipe

Ingredients
    8 ounces linguine
    1 tablespoon olive oil or 1 tablespoon canola oil
    1 tablespoon dry white wine
    8 ounces button mushrooms, sliced
    6 -8 fresh shiitake mushrooms, sliced
    4 ounces oyster mushrooms, sliced
    3 -4 cloves garlic, minced
    2 cups low-fat milk
    2 tablespoons fresh parsley, chopped
    1 1/2 tablespoons Dijon mustard
    1/2 teaspoon dried thyme
    1/2 teaspoon white pepper
    1/2 teaspoon salt
    2 tablespoons cornstarch
    2 tablespoons cold water
Preparation
    Cook linguine in 3 qts.
    boiling water until al dente, about 8-10 minutes.
    Drain.
    In another large saucepan, heat the oil and wine over medium high heat.
    Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
    Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
    Combine cornstarch and water until smooth.
    Stir into the mushroom sauce and return to a gentle simmer.
    Fold in the cooked linguine.
    Cook for about 1 minute more over low heat, stirring frequently.
    Transfer to warm serving plates and serve immediately.

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