BAKED MUSHROOM LINGUINE
A classic yet humblemushroom-and-cream sauce becomes fancy with the additionofdried porcini and fresh thyme. The sauce is tossed withlinguine, topped with grated cheese, and baked in a skillet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 15
Steps:
- Place dried mushrooms in a bowl, and pour 4 cups boiling water over them. Let sit 30 minutes to allow flavors to infuse. Make a bouquet garni: Wrap rosemary and thyme sprigs in cheesecloth, and tie with kitchen twine; set aside. Lift out mushrooms with a slotted spoon, and place in another bowl. Press mushrooms to release any retained stock, and pour liquid back into bowl; set mushrooms aside. Strain mushroom liquid through a fine-mesh sieve lined with a paper towel. You should have about 4 cups of mushroom stock; set aside.
- Melt 5 tablespoons butter in a large saucepan over medium heat. When bubbling, add flour. Cook, stirring until mixture begins to brown, about 3 minutes. While whisking, slowly pour in mushroom stock. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in cream and reserved bouquet garni. Reduce to a gentle simmer, and cook 30 minutes, stirring occasionally.
- Meanwhile, in a large ovenproof skillet, heat remaining 2 tablespoons butter over medium heat. Add onion, and cook until it begins to soften, about 3 minutes. Add button mushrooms, and cook until they release their juices. Add shiitakes, reserved mushrooms, and 2 teaspoons chopped thyme, and cook until all are tender, about 5 minutes. Add cream sauce to skillet, and stir to combine. Season with salt and pepper, and set aside.
- Preheat oven to 375 degrees. Bring a large pot of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold water to stop the cooking. Stir noodles into mushroom mixture. Sprinkle with grated cheese, and bake in skillet until browned on top and mixture is bubbling, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes before serving.
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Lwaziey Mlondi
[email protected]I would not recommend this recipe.
Sandra Knapp
[email protected]This recipe was too complicated and the results were not worth the effort.
Akeem Ridwan
[email protected]The sauce was a little bland, but the mushrooms were delicious.
b kanon
[email protected]This dish was a bit too rich for my taste, but it was still good.
im3att4r
[email protected]I love this recipe! It's so versatile. I've made it with different types of mushrooms and it's always delicious.
Jamal Arain
[email protected]This is now my go-to recipe for mushroom linguine. It's so easy to make and always turns out perfect.
WHITE 100
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
scara
[email protected]This recipe was easy to follow and the results were delicious. I loved the combination of mushrooms and linguine.
Alexander Castro
[email protected]Amazing! The flavors in this dish were incredible. The mushrooms were so savory and the sauce was creamy and flavorful. I will definitely be making this again.
Michael Donald
[email protected]This baked mushroom linguine was a hit with my family! The mushrooms were perfectly tender and flavorful, and the sauce was creamy and rich. I loved the addition of the crispy breadcrumbs, which added a nice texture contrast. Overall, this was a deli