Wild Mushroom Linquine

Name: Wild Mushroom Linquine
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Mediterranean
Ingredients: 2 tbls olive oil; 1 14g pkg of dried wild mushrooms; 1 8oz pkg of fresh cremini mushrooms; ½ cup finely minced shallot; 4 cloves garlic; 3 sprigs of fresh thyme; ¼ cup white wine vinegar; 1/2 tsp Salt; Fresh cracked black pepper to taste; 400g dry whole wheat linguine; ½ cup grated Parmesan Cheese; 2 tbls butter; Parsley

11 steps

Prep:30minCook:30min

On Fridays I love nothing more than to make a comfortable noodle dish and prop my feet up on the coffee table with a glass of wine and some mindless tv. It's how I transition from work week to work weekend (because I'm always working at something). Whole wheat pasta with earthy mushrooms sautéed into a simple sauce makes for an unforgettable dish and one of my Friday night favourites. For this recipe I used Ponderosa Mushrooms - dried (home in BC) available in most grocery stores across Canada and Ontario farmed fresh mushrooms

Updated at: Thu, 17 Aug 2023 14:17:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories554.8 kcal (28%)

Total Fat19 g (27%)

Carbs81.1 g (31%)

Sugars5.4 g (6%)

Protein21.5 g (43%)

Sodium450.3 mg (23%)

Fiber11.2 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tblsolive oil

1 x 14gdried wild mushrooms

1 x 8 ozfresh cremini mushrooms

½ cupshallot

finely minced

4cloves garlic

3 sprigsfresh thyme

¼ cupwhite wine vinegar

½ tspsalt

black pepper

fresh cracked, to taste

400gdry whole wheat linguine

½ cupgrated parmesan cheese

2 tblsbutter

parsley

Instructions

Step 1

Soak dried mushrooms in 2 cups of warm water for 30 minutes. At the end of the rehydrating time remove the mushrooms and strain the soaking liquid through a fine mesh strainer lined with a coffee filter or paper towel (don’t skip this step - the soaking liquid can be gritty otherwise). Reserve the liquid for later in the recipe.

Step 2

Heat olive oil in a large sauté pan.

Step 3

Add minced shallot and garlic and sauté gently until tender

Step 4

Chop the rehydrated wild mushrooms. Wash and thickly slice the fresh cremini mushrooms. Add both mushrooms to the sauté pan. Season with a little salt and pepper and cook until tender and the moisture has cooked off.

Step 5

Bring a pot of well salted water to a boil to cook the pasta al dente, according to package directions.

Step 6

Turn the heat up to high on the mushrooms and add the vinegar to the saute pan. Cook until the vinegar is reduced to almost dry then add in the strained liquid from soaking the mushrooms.

Step 7

Add 3 good sprigs of thyme, season with salt and pepper and simmer to reduce and create a rich sauce.

Step 8

When the pasta is cooked and the mushroom sauce has reduced by half to create a rich pan sauce it is time to combine the two.

Step 9

Remove the thyme. Add the pasta to the mushrooms. Toss to coat.

Step 10

Add 1/2 cup of pasta cooking water to the mushrooms and pasta. Simmer and toss until absorbed then add another ½ cup of water. Cook until simmered off creating a creamy sauce. Add 2 tbls of butter, the chopped parsley and grated parmesan. Check for seasoning, add salt and pepper if needed and add a little more pasta water to loosen up the pasta if needed.

Step 11

Serve with a freshly grated parmesan and fresh cracked pepper.