SAUTÉED MUSHROOM LINGUINE

BY: IRENE FONG AND THE CANADIAN LIVING TEST KITCHEN

INGREDIENTS

·       340 g linguine

·       4 teaspoons butter

·       6 cloves garlic minced

·       1 pkg (227 g) cremini mushrooms thinly sliced

·       2 cups sliced shiitake mushrooms

·       1 teaspoon chopped fresh thyme

·       1 cup grated Parmesan cheese

·       1/3 cup whipping cream 35%

·       2 teaspoons grated lemon zest

·       2 tablespoons lemon juice

·       1/2 teaspoon pepper

·       2 tablespoons chopped fresh parsley

METHOD

In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.

Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until just softened, about 3 minutes.

Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley.