To all the meat eaters out there (this includes me) I promise that you will not miss the meat in this dish. It is heavenly mushroom goodness. Topped with parsley, cheese and black pepper I was in heaven eating this. Scott ate at least 3 servings and I had an excuse to break out a big pretty serving dish.
Yet another amazing and delicious recipe from Herbivoracious. If you don’t own this cookbook go buy it now! And this is coming from a meat eater and her soon to be husband who prides himself on what he catches during bow hunting season. He did not miss the meat in any of the recipes I made from this cookbook.
Just stare into that big beautiful bowl of pasta…
Linguine with Mushrooms
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Keywords: entree vegetarian
Ingredients (Serves 4)
- 4 tbsp unsalted butter
- 1/2 onion, finely diced
- 4 garlic cloves, finely diced
- 3 8-10 ounce containers mushrooms, sliced
- 1/2 cup white wine
- 1 pound whole wheat linguine
- Parmesan Cheese
- Italian Parsley
Cook pasta according to directions, reserving 1/2 cup of the cooking liquid.
In a large cast iron on stainless steel skillet melt 2 tbsp butter, and the onion and garlic and cook for 2 minutes. Stirring occasionally.
Add the mushrooms and salt. Stir. Cook until browned.
Pour in the wine to the mushroom mixture, add scrape up all the little brown bits in the pan.
Add the last of the butter, the pasta, and half the water. Stir to combine. If additional is moisture is needed add the rest of the water.
Top with Parmesan cheese, parsley, and lots of salt and pepper.