Creamy Mushroom Linguine Dish (Print Version)

Linguine bathed in creamy mushroom sauce with garlic and Parmesan, ready quickly for a hearty main course.

# Components:

→ Pasta

01 - 14 oz linguine

→ Mushrooms

02 - 14 oz mixed mushrooms (cremini, shiitake, or button), sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil

→ Aromatics

05 - 2 cloves garlic, minced
06 - 1 small shallot, finely chopped

→ Sauce

07 - 3/4 cup plus 1 tbsp heavy cream
08 - 1/4 cup vegetable broth
09 - 1/2 cup grated Parmesan cheese
10 - 1 tbsp chopped fresh parsley
11 - 1/2 tsp freshly ground black pepper
12 - Salt, to taste

→ Garnish (optional)

13 - Extra chopped parsley
14 - Shaved Parmesan cheese

# Method:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 6-8 minutes until golden and liquid has evaporated.
03 - Add shallot and garlic to the pan. Cook for 1-2 minutes, stirring, until fragrant and softened.
04 - Pour in vegetable broth, scraping any browned bits from the pan. Reduce heat to medium-low.
05 - Stir in heavy cream, Parmesan, black pepper, and a pinch of salt. Simmer gently for 2-3 minutes until slightly thickened.
06 - Add drained linguine to the skillet, tossing to coat evenly. Add reserved pasta water as needed to achieve a silky consistency.
07 - Stir in chopped parsley. Taste and adjust seasoning if necessary.
08 - Serve immediately, garnished with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like you spent hours building layers of flavor.
  • The sauce comes together so naturally that you'll wonder why restaurant versions ever seemed intimidating.
  • Mushrooms get crispy-edged and golden while the cream turns silky and elegant without any cream cheese shortcuts.
  • It's the kind of dish that feels fancy enough for guests but easy enough to make on a Tuesday night when you just want something warm.
02 -
  • Overcrowding the pan with mushrooms traps moisture and they steam instead of brown—work in batches if you need to, because golden edges are where the flavor lives.
  • Cream breaks if heat is too high or if you're not paying attention; gentle medium-low heat and constant stirring save it every time, and the difference is visible the moment it happens.
  • Reserved pasta water is your secret weapon—a tablespoon or two makes the difference between a sauce that clings to pasta and one that pools at the bottom of the plate.
03 -
  • Toast the pasta water concept seriously—it's not a last-minute save, it's the difference between sauce and gravy, and every experienced cook has this in their back pocket.
  • Buy whole mushrooms and slice them yourself if your hands can manage it; you'll learn immediately which knife angle gives you the cleanest cut, and you'll see the mushrooms at their best instead of pre-sliced ones that have already started oxidizing.
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