Mushroom and Linguine Pasta

I always have mushrooms in my fridge. I was going to say around my place, but that seems rather odd. Anyways, I am constantly coming up with ways to use mushrooms and here is one of my favorite recipes!



6 Shiitake Mushrooms, sliced
6 Baby Bella Mushrooms, sliced
1/4 Cup Half and Half or Heavy Cream
Linguine Pasta
Squirt of Lemon Juice
Salt and Pepper
Parmesan Cheese


1. Boil water for pasta. Make sure and salt the pasta water extremely well-it should taste like the sea (A really salty sea, this is just what everyone says, I’ve never tasted a sea before)
2. Add all mushrooms to a sauté pan on medium high heat-no oil necessary. Cook for about 5 minutes flipping them constantly
3. When the mushrooms have started to get the color you like on them, turn the heat down to medium low and add the cream
4. Add lemon juice, salt and pepper after the cream has started to reduce
5. The pasta should be ready by now, so add it directly into the mushroom and cream mixture
6. Add a couple of tablespoons of the pasta water as well
7. Mix well and top with Parmesan cheese


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