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“I love mushrooms!!!! This is from Sunset magazine and is easy to prepare. Use any combination of mushrooms you'd like. This works well as a side dish.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For mushrooms:
  2. Trim and discard tough or discolored stem ends and any bruised spots or blemishes from mushrooms.If using shiitakes, remove the entire stem.
  3. For firm mushrooms, remove any dirt with a damp cloth.
  4. For delicate mushrooms with lots of placed for dirt to hide, submerge in a bowl of cool water and move w/ hand to loosen any dirt particles.
  5. Slice large, fat mushrooms about 1/4 inch thick and cut thin ones into bite size pieces; leave small ones whole.
  6. Pour olive oil into a 12 inch frying pan. Add mushrooms, shallots, and thyme and stir often until mushrooms are browned, 8 to 10 minutes.
  7. Add salt and pepper to taste.
  8. For Pasta:
  9. in a 5 to 6 quart pan over high heat, bring water to boil. Add linguine, stir, and cook until barely tender to bite, about 7 to 9 minutes.
  10. Drain.
  11. Add broth and whipping cream to sauteed muchrooms in pan over high heat and stir until mixture is boiling.
  12. Add drained pasta and stir until hot. Pour unto a platter or dinner plates.
  13. Garnish with parsley and parmesan cheeses to taste.

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