Wild Mushroom Linguine with a Gewurztraminer and Boucherondin cream sauce Recipe McJ

1. 1

   Fill large pot with water, tablespoon of salt, and bring to a boil.

2. 2

   Meanwhile...

3. 3

   Clean and trim mushrooms, set aside.

4. 4

   Finely chop shallot set aside.

5. 5

   Add half butter and a glug or so of oil to large saute pan and bring to medium heat

6. 6

   Once the pan is hot, add shallots.

7. 7

   Once fragrant and about to turn translucent, (about 1 minute or so), add mushrooms.

8. 8

   Saute until just tender, set aside.

9. 9

   In same pan, add 1 cup heavy cream and gently bring to simmer.

10. 10

    Add wine and bring back to simmer

11. 11

    Crumble and add boucherondin.

12. 12

    Stir and incorporate.

13. 13

    Toss mushrooms and shallots back into the saute pan

14. 14

    Taste and add salt/pepper as necessary

15. 15

    Once water is boiling, add pasta and cook as directed.

16. 16

    Drain pasta and reserve 1 cup pasta water.

17. 17

    Toss drained pasta in saute pan with cream sauce and gently incorporate sauce with pasta

18. 18

    Add pasta water as necessary if sauce is to thick

19. 19

    Strip a few thyme leaves off on top of each dish to be served.

No additional tips available.