Umami baby! Nothing screams Umami more than mushrooms. Meaty, delicious and oh so good for you. Now, add some other delectable ingredients and soon you have yourself a pile of carb-o-liciousness that seriously satisfies.
What is “umami” you ask? Umami is basically “savory”. It is one of the five categories of taste along with bitter, sweet, salty and bitter. Umami is what gives stews and broths that specific yum factor.
You can’t go wrong pairing this dish with a nice California Chardonnay or a good Sauvignon Blanc. Ooooh mommy!
Creamy Linguini with Mushrooms
4
servings39
minutesKeep the screen of your device on
Ingredients
8 Ounces linguine pasta
2 tablespoons Extra-virgin olive oil
6 cloves Garlic, thinly sliced
1 1/2 pounds Mixed mushrooms, sliced
1 cup Diced shallots
1 tablespoon Chopped fresh thyme
1 cup Dry white wine
1/2 cup Sour cream or crème fraîche
1/4 cup Grated Parmesan cheese plus more for garnish
1 tablespoon Butter
1/2 teaspoon Salt
1/4 teaspoon Fresh ground pepper
Finely chopped fresh parsley for garnish
Directions
- Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
- While water boils, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
- Add wine to the pan and cook until it is reduced by about half, about 5 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.
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