Linguine With Mushrooms and Garlic Cream Sauce

Name: Linguine With Mushrooms and Garlic Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 3 tablespoons butter; 8 ounces mushrooms, sliced; 3 medium garlic cloves, minced; 1/2 teaspoon dried rosemary, crumbled; fresh ground pepper; 1/2 cup whipping cream; salt; 4 ounces linguine; 2 ounces bel paese cheese, cut into small cubes; fresh parsley, chopped

Submitted by lazyme

"A nice side dish especially with chicken. The rosemary smells wonderful while this is cooking. I found it difficult to find the Bel Paese cheese in an ordinary grocery store. I cornered the 'cheese lady' and found a supposed substitute - Port Salut. I can't tell you much more - the description of the cheese is all in French and I only took Spanish! This says that it is 2 servings, however we felt that this makes more than that as a side dish."

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photo by Barenakedchef

Ready In:: 30mins
Ingredients:: 10
Serves:: 2

ingredients

3 tablespoons butter
8 ounces mushrooms, sliced
3 medium garlic cloves, minced
¹⁄₂ teaspoon dried rosemary, crumbled
fresh ground pepper
¹⁄₂ cup whipping cream
salt
4 ounces linguine
2 ounces bel paese cheese, cut into small cubes
fresh parsley, chopped

directions

Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.
Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt.
Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts.
Sprinkle with parsley and serve.

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Reviews

This was very rich and full of flavor. I originally wanted to use this as a side dish with some chicken, but it is quite filling as a stand alone dish. I will keep this one in my rotation, thank you!

Barenakedchef
This was good, I enjoyed the flavor and the mushrooms and garlic were a good addition. It was a little too heavy for my taste. I will make it again but use skim milk like the last post mentioned. I will come back and re-review this. It really is a good dish.

Auntie Jan
I really liked this a lot.... even more so becauce I used skim milk not whipping cream! Severed chicken over this for an awesome dinner! Made for ZWT 3!

anme7039

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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