Pasta for Two: Delicious Mushroom Linguine
In the past few weeks, I’ve been craving the buttery mushroom sautée that a friend made several years ago. So, today, I decided to make a buttery mushroom pasta for two. I enjoyed it and my mom did too (I think).
It’s super easy, and you can easily substitute ingredients! For example, I love pancetta so I added a bit, but you could totally do without!
Buttery Delicious Mushroom Linguine
Makes:
- Pasta for Two (or Three, or More!)
Ingredients:
- ~2 tbsp olive oil
- ~2 tbsp butter
- 1 Portobello Mushroom (sliced)
- 100 grams Oyster Mushrooms (sliced)
- 1 clove garlic (minced)
- Small handful of chives (chopped, leave some for garnish)
- 1/4 cup Chicken Stock/Broth
- Salt, Pepper, Red Chili Flakes (all to taste)
- Linguine (Okay, does anyone follow the Barilla box directions? Is one box seriously supposed to be 8 servings?!?!?! My family definitely eats more than that….)
Directions:
- In a large pan, heat ~1 tbsp olive oil over medium heat. Sauté garlic and pancetta (if using). Boil water in an electric kettle for the pasta.
- Add all the sliced mushrooms, sauté until cooked through. If you feel like your pan is going to burn, just add a bit of water to speed the cooking process. Add salt, pepper, red chili flakes.
- Once cooked down, turn off the heat, add the butter, chicken stock and chopped chives. Taste and adjust seasonings. Put aside.
- Cook linguine (or any pasta of your choice) to al dente.
- When your pasta is ready, transfer to your pan of sautéed mushrooms and blend together. Drizzle a bit more olive oil to your liking.
- You’re done! Bon appétit!
