Linguine With Wild Mushroom Sauce Recipe

Name: Linguine With Wild Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb linguine or 1 lb fettuccine pasta, boiled and drained; ½ cup cooking water, reserved; ½ cup extra virgin olive oil; 6 garlic cloves; 1 medium onion, quartered; 4 medium shallots, quartered; 2 tablespoons sugar; 1 lb shiitake mushroom caps, only, sliced; 1 lb portabella mushroom, stems and caps, sliced; 1 cup dry sherry; salt & freshly ground black pepper; 1 sprig fresh tarragon, chopped (or 1 t dry); 3 sprigs fresh thyme leaves, only (or 1 t dry); 3 tablespoons tapioca flour; 1 cup soymilk

Servings: persons

1 lb linguine or 1 lb fettuccine pasta, boiled and drained
½ cup cooking water, reserved
½ cup extra virgin olive oil
6 garlic cloves
1 medium onion, quartered
4 medium shallots, quartered
2 tablespoons sugar
1 lb shiitake mushroom caps, only, sliced
1 lb portabella mushroom, stems and caps, sliced
1 cup dry sherry
salt & freshly ground black pepper
1 sprig fresh tarragon, chopped (or 1 t dry)
3 sprigs fresh thyme leaves, only (or 1 t dry)
3 tablespoons tapioca flour
1 cup soymilk

1
Heat the oil in a large, heavy skillet.
2
In a food processor, finely grind the garlic.
3
Ad the onion and shallots and grind coarsely.
4
Add the ground mixture to the hot oil, and saute until translucent.
5
Add the sugar and saute one more minute, until the mixture caramelizes.
6
Add all the mushrooms and saute until most liquids evaporate.
7
Add the sherry, salt and pepper, tarragon and thyme, and cook 5 more minutes.
8
Whisk the tapioca flour with the milk in a little bowl until smooth, and add to the skillet.
9
Cook 2-3 more minutes.
10
Add the boiled pasta and heat the whole dish through.
11
If necessary, thin with some of the reserved noodle cooking water (wheat and buckwheat noodles will absorb more liquid than rice noodles).
12
Serve hot.

1078

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb linguine or 1 lb fettuccine pasta, boiled and drained, ½ cup cooking water, reserved, ½ cup extra virgin olive oil, 6 garlic cloves, and more.

Yes, Linguine With Wild Mushroom Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine With Wild Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions