When you shop at farmer’s markets you find all sorts of goodies you can’t get anywhere else. One recent discovery of mine was the pasta stand. Bins of pasta in cool shapes and flavors that you will never find at the grocery store. It was difficult to choose, but I came home with porcini mushroom linguine. I have my eye on some lemon-chive angel hair for next time.
I made up this recipe to complement my mushroom pasta, but feel free to substitute the pasta of your choice. This sauce will be delicious on anything.
Double Mushroom Linguine
8 oz. linguine
1/2 red onion, chopped
8 oz. baby bella mushrooms, or other mushrooms of your choice
1 cup frozen peas
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1 cup heavy cream
1/4 cup sherry
Salt & pepper
Bring a large pot of water to boil and cook linguine, 8-10 minutes, until just tender. Drain. Meanwhile, saute onion & mushrooms in a drizzle of olive oil until tender. Add peas and herbs. Stir and cook 1-2 minutes. Add cream and sherry.
Bring to a boil and reduce heat to simmer. Let simmer about 10 minutes. Season to taste with salt & pepper. Add pasta and toss to combine. Garnish with fresh thyme and parmesan cheese if desired. Serves 4 (or 3 really hungry people).
The more mushrooms, the merrier.
I couldn’t agree more!