Garlic Butter Mushroom Linguine
A rich and creamy pasta dish that combines the earthiness of mushrooms with a luscious garlic butter sauce, perfect for any occasion.
Equipment
- 1 Large skillet
- 1 pot for boiling pasta
- 1 Colander for draining pasta
Ingredients
Main Ingredients
- 12 oz linguine
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 10 oz mixed mushrooms sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Optional Garnishes
- Fresh parsley chopped
- Crushed red pepper flakes
Instructions
Preparation Steps
- Clean the mushrooms by wiping them with a damp cloth. Slice them evenly.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the mushrooms and sauté until they're golden brown and have released their moisture, about 5-7 minutes.
- Add the remaining butter and minced garlic to the skillet. Cook until the garlic is fragrant, about 1 minute. Stir in the heavy cream and bring to a simmer.
- Add the grated Parmesan cheese to the skillet, stirring constantly until the sauce is smooth and creamy. Season with salt and pepper to taste.
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
- Add the drained linguine to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.
- Transfer the linguine to serving plates. Garnish with fresh parsley and a sprinkle of red pepper flakes if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of cream if necessary to loosen the sauce.
Notes
Pro Tips: Use a variety of mushrooms for depth of flavor. Ingredient Substitutions: Half-and-half can replace heavy cream for a lighter sauce. How to Serve: Garnish with parsley and serve with crusty bread. Storage & Freshness: Keep in the refrigerator for up to 3 days. Make-Ahead Tips: Sauce can be made a day in advance and reheated before combining with pasta.