Creamy Mushroom Linguine

Oh Yea, This is not for the faint of waist line. This is a rich creamy, cheesy decadent dinner. Just be sure to serve a nice starter salad so you don’t have to eat a pound of this gooey deliciousness, because you will, it has everything you could want any more from a pasta dish.

Making the mushrooms perfect is the trick and I will walk you through it, and of course PHOTOS! Lots of photos.
A few tips:

  • This dish cools fast, as do most creamy dishes so be sure to time it properly or keep the pasta and sauce separate until you are just about to serve so you can re-heat sauce and add it as you are serving….I don’t like my dishes to get cold.
  • Mushrooms are very independent and like to be alone in the pan. They brown much faster and better if you don’t crowd them. If there are too many they will not brown at all, so take your time and do them in small batches, it is not that big a deal this you can totally do ahead of time and set them aside.
  • Buy mushrooms whole and slice them your self, they dry out pre cut and loose flavor, so if possible get them in one piece.
  • Use Butter and oil in the pan when browning so you get the high cook temp of the oil but the flavor of the butter.
  • Mushroom variety and sizes are what really makes this dish. You get complex flavor and great texture if you mix it up. Slice them thick and thin & quarter them, that way you have different bites rather then having a plate of pasta with mushrooms that are the same texture…..Boring (Zzzzzzz) Each type have a different texture too so mix it up
  • Try other combinations like Enoki, Porcini, Oyster & Portabella. the only ones I don’t suggest are canned (Eww Gross) or dried, Dried are great for other dishes

Now lets get to it!
1 Lb of Linguini cooked al dente, The box directions almost always are perfect but you can cook it to you liking, obviously.
3.5 Oz Shitake Mushrooms (Pkg was that size use what ever amount you want)
8 Oz White Button Mushrooms
8 Oz Baby Bella Mushrooms (Crimini)
1 Large Shallot Minced
2 Cloves garlic Minced
1/4 teaspoon red pepper flakes (more or less if you like the heat)
1 Pint Light cream
4 oz plain cream cheese (1/2 of a package at room temp)
3/4 Cup really good freshly grated Parmesan (Rigianno if your purse can handle it, it is good and salty and really noting compares)
3 Tablespoons chopped chives
Fresh Cracked Pepper
1 tablespoon Kosher salt (to salt the water)
3 tbls butter (as needed)
3 tbls oil (as needed)
~Fill a large stock pot with water and set on high heat to boil, add in the 1 Tbl salt (this is the only time you can flavor the pasta and it is crucial to really salt the water before the pasta goes in, it will absorb into each piece and really boost the flavor of the dish…I promise)
~When it is at a FULL ROLLING BOIL add in pasta and set the timer.
~When timer goes off drain but DO NOT RINSE that removes all the starch, If you can time it properly you can use tongs and scoop the pasta right from the boiling water into the mushroom mix & that would be the best way.
~Cut up your mushrooms first make 2 piles out of each kind around the same size. so you will have 6 piles. Quarter half and slice the other half. but be sure the are all in different bowls, they will all have different cooking times.
~In a large saute pan add 1 tbl oil and a little butter and heat on medium high to melt.
~Add in the first batch of mushrooms and saute until brown on all sides, watch the pan you don’t want anything to get burnt.
~As they brown remove them to a dish. Some may brown faster and just remove those to the bowl.
~Follow with each batch browning each one until they are all done, this takes a little time but feel free to do this step ahead.
(Mushrooms cook way down so it might seem like there are a lot but they will shrink up so se sure to use them all or even add more!)
~Once they are all browned and removed from the pan add in the shallots and saute until translucent.
~Add in the garlic and cook another few minutes. If you add the garlic too soon it will brown and take on a slightly bitter taste and that is not what you want.
~Add red pepper and saute one more minute to release the heat
~Return mushrooms to pan and add in cream cheese.
~Mix well as the cream cheese melts
~Slowly add in the Light Cream about a 1/4 cup at a time mixing to incorporate and making sure everything is mixed together.
~Once all the cream is added mix in the grated parm and fresh cracked pepper.
~The mixture should be bubbly hot and add the pasta right to the creamy mushrooms.
~Serve immediately, making sure to get out all types of mushrooms and garnish with fresh chopped chives and a few shavings of parm. Drizzle just a touch of olive oil to make it look really pretty!!


5 Comments (+add yours?)

  1. Jane
    Sep 25, 2012 @ 16:36:23

    thank you for your recent likes on my blogs, both Not in India-which you are also following ( 🙂 ) and my India Journal blog. I hope you will continue to enjoy, and perhaps follow the India Journal blog where I will now be posting daily as I return shortly to India.
    And a special thanks for bringing me HERE. It looks sooooo delicious and know I will really enjoy exploring further.
    with love light and JOY


  2. Ozlem's Turkish Table
    Sep 26, 2012 @ 08:39:35

    Dear Tasha,
    Many thanks for your lovely comment, so wonderful to discover yours too! love mushrooms and I loved your photos and recipe!


  3. albertocook
    Oct 10, 2012 @ 00:07:22

    This is very delicious


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