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Herby Parmesan Mushroom Linguini

Creamy, comforting, delicious, and packed with mushrooms!
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 2 people
Course: Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

  • 2 tbsp neutral cooking oil
  • 2 oz shiitake mushrooms sliced
  • 2 tbsp butter
  • 1 medium shallot sliced thinly
  • 4 cloves garlic sliced thinly
  • 1 sprig rosemary leaves only, remove the stems
  • 2 sprigs thyme leaves only, remove the stems
  • 8-10 leaves sage
  • 4 oz mixed mushrooms of your choice (I used a blend of oyster, crimini, and shiitake) diced
  • 1 tbsp saké (you can substitute with a dry white wine)
  • ½ tbsp Worcestershire sauce (I used Annie's vegetarian sauce)
  • ¾ cup heavy cream
  • ¼ cup parmigiano reggiano freshly grated
  • 8 oz linguini cooked al denté
  • ½ cup pasta water reserved from cooking the linguini
  • 1 pinch nutmeg

Method
 

Crispy Shiitake Topping
  1. Heat up 1 tbsp of oil in a pan on medium heat
  2. Add in the sliced shiitake mushrooms and spread them out so they’re not touching each other. You may need to do this in two batches. 
  3. Shallow fry the shiitake on each side until golden brown. Season them with salt before removing them from the pan. Set them aside on a paper towel-lined plate to soak up any excess oil. 
Mushroom Linguini
  1. Heat up 1 tbsp of oil and 2 tbsp of butter in the pan on medium heat. 
  2. Add in the shallots, garlic, and all of the fresh herbs. Add salt to taste. 
  3. Sauté until the shallots and garlic start to turn translucent and the herbs darken slightly. Make sure the herbs don’t burn! 
  4. Add in all of the chopped mushrooms. Cook until the mushrooms brown slightly. Add salt to taste. 
  5. Add in one tablespoon of sake or white wine to deglaze the pan. 
  6. Add in the Worcestershire sauce and cream to the pan. 
  7. Add in the cooked linguini and grated parmesan, and cook down the mixture for 2-3 minutes until it thickens.
  8. Add in the reserved pasta water, salt and pepper to taste, and finish it with a pinch of nutmeg. 
  9. Plate the pasta and top it with the pan-fried shiitake; serve while hot and enjoy!